Relation between large amplitude oscillatory shear analysis and bubble forming properties of chewing gum

Yildirim-Mavis C., ÖZMEN D., Akdeniz E., Palabiyik I., TOKER Ö. S.

Journal of Food Engineering, cilt.346, 2023 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 346
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1016/j.jfoodeng.2023.111428
  • Dergi Adı: Journal of Food Engineering
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Anahtar Kelimeler: Chewing gum, Gum base, Non-linear rheology, LAOS, Tack analysis
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

© 2023 Elsevier LtdIn this study, Tack analysis was employed for supporting LAOS parameters (e3/e1 and v3/v1) to characterize the properties of four types (633, 680, 213, 810) of gum base. For 633, 680 and 213, an increase in the elastic stress component (curvature of central curved lines: d2σʹ/d2γ > 0) of the total stress was observed at the 14.8% strain point, suggesting that the elastic response played the dominant role and they exhibited intracycle strain-stiffening behaviour. When the rate of deformation increases towards the nonlinear region, the first sample to lose its elliptical shape is 213. Max. Normal force value (N) of 213 obtained from Tack analyses was the highest. This information also leads conclusion of the bubbling capability of the gum bases which were reported as extensibility properties (213 < 633<680 < 810) declared by the chewing gum manufacturer. Tack analysis results, and LAOS parameters can provide important information about bubble-forming properties of the gum.