Rheological characterization of modified foodstuffs with food grade thickening agents

2nd International Conference on Rheology and Modeling of Materials

Reyes-Ocampo, I.^1 ; Aguayo-Vallejo, J.P.^1 ; Ascanio, G.^1 ; Córdova-Aguilar, M.S.^1

Centro de Ciencias Aplicadas y Desarrollo Tecnológico, Universidad Nacional Autónoma de México, Circuito Exterior, Ciudad Universitaria, D.F., Mexico^1

关键词: Carboxy-methyl cellulose;    Extensional flows;    Extensional properties;    Extensional viscosity;    Non-Newtonian behaviors;    Orifice flowmeters;    Rheological characterization;    Steady state shear;   

Others  :  https://iopscience.iop.org/article/10.1088/1742-6596/790/1/012028/pdf
DOI  :  10.1088/1742-6596/790/1/012028

来源: IOP

【 摘 要 】

This work describes a rheological characterization in terms of shear and extensional properties of whole milk, modified with food grade thickening agents (xanthan and carboxymethyl cellulose) with the purpose of being utilized in dysphagia treatment. Shear viscosity of the thickened fluids (2% wt. of xanthan and CMC) were measured in a stress-controlled rheometer and for extensional viscosity, a custom-built orifice flowmeter was used, with elongation rates from 20 to 3000 s-1. Such elongation-rate values represent the entire swallowing process, including the pharyngeal and esophageal phases. The steady-state shear and extensional flow curves were compared with the flow curve of a pudding consistency BaSO4suspension (α=05), typically used as a reference fluid for the specialized commercial dysphagia products. The modified fluids presented non-Newtonian behavior in both, shear and extensional flows, and the comparison with the reference fluid show that the thickened milk prepared here, can be safely used for consumption by patients with severe dysphagia.