Show/Hide Menu
Hide/Show Apps
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Open Science Policy
Open Science Policy
Open Access Guideline
Open Access Guideline
Postgraduate Thesis Guideline
Postgraduate Thesis Guideline
Communities & Collections
Communities & Collections
Help
Help
Frequently Asked Questions
Frequently Asked Questions
Guides
Guides
Thesis submission
Thesis submission
MS without thesis term project submission
MS without thesis term project submission
Publication submission with DOI
Publication submission with DOI
Publication submission
Publication submission
Supporting Information
Supporting Information
General Information
General Information
Copyright, Embargo and License
Copyright, Embargo and License
Contact us
Contact us
CHARACTERIZATION OF VISCOELASTIC PROPERTIES OF INDIVIDUAL RICE GRAIN BY MEASURING MECHANICAL IMPEDANCE
Date
2009-02-01
Author
Mert, Behiç
Metadata
Show full item record
This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
.
Item Usage Stats
217
views
0
downloads
Cite This
The viscoelastic properties of individual rice grains were measured by using a novel oscillatory squeezing instrument. Specifically, rice grains at different moisture contents and cooking durations were chosen as the model grain, and their viscoelastic characteristics, namely viscous modulus and elastic modulus, were determined. During the measurement, the grains were squeezed between a rigid bottom plate and a top round element oscillating at random frequencies in the range of 10-30,000 rad/s. The mechanical impedance of the rice samples, defined as the ratio between the force applied to the samples and the oscillation velocity, was obtained and used to calculate viscoelastic parameters. Measurements with the grains having moisture content between 12.8 and 29.1% indicated that both viscous and elastic moduli of the samples decreased significantly with increasing moisture content. The measured mechanical impedances of the samples showed that changes in viscoelastic properties for various cooking periods can be also monitored using the proposed oscillatory squeezing method.
Subject Keywords
Food Science
,
Pharmaceutical Science
URI
https://hdl.handle.net/11511/35662
Journal
JOURNAL OF TEXTURE STUDIES
DOI
https://doi.org/10.1111/j.1745-4603.2008.00170.x
Collections
Department of Food Engineering, Article
Suggestions
OpenMETU
Core
A new method to determine viscoelastic properties of corn grits during cooking and drying
Mert, Behiç; Campanella, Osvaldo H. (Elsevier BV, 2007-07-01)
The working principles and the theoretical background of a new method to measure the viscoelastic properties of grains during cooking and drying processes are presented. Specifically, corn grits at different processing stages of cooking and drying were chosen as the model grain and their viscoelastic characteristics, namely elastic stiffness and viscous damping, were determined. During the measurements grits were squeezed between a rigid bottom plate and a top round element oscillating at random frequencies...
Magnetic Resonance Temperature Mapping of Microwave-Fried Chicken Fingers
Barutcu, Isil; Mccarthy, Michael J.; Seo, Young-Seob; Şahin, Serpil (Wiley, 2009-06-01)
The main objective of this study was to compare the heating patterns of chicken fingers deep-fried conventionally and using a microwave. Two dimensional internal temperature maps of fried chicken fingers with rectangular geometry were measured post frying using magnetic resonance imaging (MRI). Frying was performed in a microwave oven at 365 W power level for 0.5 and 1.5 min after bringing the oil temperature to 180 +/- 1 degrees C. Samples were also fried in a conventional fryer at 180 degrees C for 2 and ...
Comparison and modeling of microwave tempering and infrared assisted microwave tempering of frozen potato puree
Seyhun, N.; Ramaswamy, H.; Şümnü, Servet Gülüm; Şahin, Serpil; Ahmed, J. (Elsevier BV, 2009-06-01)
Microwave tempering and infrared assisted microwave tempering of frozen foods were simulated by using finite difference method. The effects of microwave power and infrared power on tempering were discussed. Three different microwave power levels (30%, 40%, and 50%) and three different infrared power levels (10%, 20%, and 30%) were used. The increase in microwave power level and infrared power level decreased tempering times. The change of heat capacity and the dielectric properties of frozen potato puree wi...
Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low-field H-1 NMR relaxometry study
Akkaya, Sinem; Özel, Barış; Öztop, Halil Mecit; YANIK, DERYA KOÇAK; GÖĞÜŞ, FAHRETTİN (Wiley, 2020-12-01)
Pectin-wax-based emulsion systems could be used to form edible films and coatings with desired water permeability characteristics. Pectin is often used in food industry due to its gelling and viscosity increasing properties. Physical properties of pectin are highly dependent on its esterification degree. Waxes are commonly used as edible coatings to enhance the water barrier properties of food products. This study focuses on preparing emulsions with sunflower oil wax (SFW) and high methoxyl pectin (HMP) at ...
Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking
Sakiyan, Ozge; Şümnü, Servet Gülüm; Sahin, Serpil; Meda, Venkatesh (Wiley, 2007-05-01)
Dielectric properties can be used to understand the behavior of food materials during microwave processing. Dielectric properties influence the level of interaction between food and high frequency electromagnetic energy. Dielectric properties are, therefore, important in the design of foods intended for microwave preparation. In this study, it was aimed to determine the variation of dielectric properties of different cake formulations during baking in microwave and infrared-microwave combination oven. In ad...
Citation Formats
IEEE
ACM
APA
CHICAGO
MLA
BibTeX
B. Mert, “CHARACTERIZATION OF VISCOELASTIC PROPERTIES OF INDIVIDUAL RICE GRAIN BY MEASURING MECHANICAL IMPEDANCE,”
JOURNAL OF TEXTURE STUDIES
, pp. 66–81, 2009, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/35662.