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Anne-Laure Koliandris, Elisabeth Rondeau, Louise Hewson, Joanne Hort, Andrew J. Taylor, Justin Cooper-White, Bettina Wolf
Food grade Boger fluids for sensory studies

Appl. Rheol. 21:1 (2011) 13777 (11 pages)

The effect of shear viscosity on taste and mouthfeel perception has been extensively studied; however, the effect of extensional viscosity on sensory perception has been mostly neglected. This may be important as in-mouth processing is complex and probably best described as a superposition of shear and extensional flow characteristics. Fluid mechanics researchers interested in separating elastic effects from viscous effects use Boger fluids and this approach was adopted here to investigate the effect of fluid elasticity on sensory perception. For the first time, two food grade Boger fluids based on glucose syrup and aqueous solutions of maltodextrin as solvents and xanthan gum as high molecular weight polymer were formulated. The elasticity of the Boger fluids was characterised in rotational shear rheometry, in a filament break-up device and in microcontraction flow. Saltiness perception and mouthfeel of the Boger fluids and samples corresponding to the respective solvent were analysed. Surprisingly, there were no significant differences. Hypotheses attributing this finding to the intrinsic properties of the samples are discussed. A major study would be required to gain in-depth understanding of the sensory properties of these fluids as their flow properties are very different from typical liquid foods.

Cite this publication as follows:
Koliandris A, Rondeau E, Hewson L, Hort J, Taylor AJ, Cooper-White JJ, Wolf B: Food grade Boger fluids for sensory studies, Appl. Rheol. 21 (2011) 13777.

Lucy E. Rodd, Timothy P. Scott, Justin J. Cooper-White, Gareth H. McKinley
Capillary Break-up Rheometry of Low-Viscosity Elastic Fluids

Appl. Rheol. 15:1 (2005) 12-27

We investigate the dynamics of the capillary thinning and break-up process for low viscosity elastic fluids such as dilute polymer solutions. Standard measurements of the evolution of the midpoint diameter of the necking fluid filament are augmented by high speed digital video images of the break up dynamics. We show that the successful operation of a capillary thinning device is governed by three important time scales (which characterize the relative importance of inertial, viscous and elastic processes), and also by two important length scales (which specify the initial sample size and the total stretch imposed on the sample). By optimizing the ranges of these geometric parameters, we are able to measure characteristic time scales for tensile stress growth as small as 1 millisecond for a number of model dilute and semi-dilute solutions of polyethylene oxide (PEO) in water and glycerol. If the final aspect ratio of the sample is too small, or the total axial stretch is too great, measurements are limited, respectively, by inertial oscillations of the liquid bridge or by the development of the well-known beads-on-a-string morphology which disrupt the formation of a uniform necking filament. By considering the magnitudes of the natural time scales associated with viscous flow, elastic stress growth and inertial oscillations it is possible to construct an .operability diagram. characterizing successful operation of a capillary breakup extensional rheometer. For Newtonian fluids, viscosities greater than approximately 70 mPas are required; however for dilute solutions of high molecular weight polymer, the minimum viscosity is substantially lower due to the additional elastic stresses arising from molecular extension. For PEO of molecular weight 2 ยท 106 g/mol, it is possible to measure relaxation times of order 1 ms in dilute polymer solutions with zero-shear-rate viscosities on the order of 2 . 10 mPas.

Cite this publication as follows:
Rodd LE, Scott TP, Cooper-White JJ, McKinley GH: Capillary Break-up Rheometry of Low-Viscosity Elastic Fluids, Appl. Rheol. 15 (2005) 12.

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