Characterization of Food Quality and Structural Stability by Analytical Centrifugation

Rheological behavior and structural properties are important targets during the design of food dispersions and related systems and determine food quality. Rheological approaches are mostly applied to characterize these medium or highly concentrated suspensions and emulsions. Interpretation of results are often difficult due to inhomogeneities and demixing phenomena. By contrast analyzing the sedimentation kinetics of dispersions in a centrifugal field also yields information about the rheological behavior and structural stability. Describing the sedimentation of particles and the consolidation of the formed sediment in relation to centrifugal acceleration by two constitutive material specific functions the mechanical behavior of particle and gel-like materials can be achieved.  Sedimentation and consolidation of different food materials was investigated by the approach described above and compared to rheological studies ..........

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