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Poster De Conférence Année : 2022

Simple rheological tests to assess the swallowing capacity of foods.

Résumé

Many empirical rheological tests are commonly performed in the industry, in order to predict the processability of materials. Although an exhaustive review appears foolhardish, these tests may be classified into three main categories, according to the type of stress or strain imposed. Furthermore, for practical reasons, they have to be easily handled, require short measurement time, and, ideally, their relevance should be ascertained by a comparison with scientific rheological measurements. Regarding food, these constraints are not only requested for processability, but also to predict sensory properties and more especially the capacity of the food to be swallowed safely. For instance, this last property is essential for individuals suffering from dysphagia. In this regard, the International Dysphagia Diet Standardisation Initiative (IDDSI) has compiled an useful approach to characterize the flow properties of foods at the point of consumption, using only a syringe, a fork and a spoon. This presentation aims at reviewing the main features of simple tests in order to delineate their main limitations and possible improvements by: a) comparing with accurate shear and extensional rheometry to highlight their usability for different classes of food textures; b) simulating their flow/deformation behavior in the current and in the improved testing devices; c) suggest prospects to develop new approaches that do not rely only on human intervention and on subjective qualitative judgement.
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Dates et versions

hal-04522986 , version 1 (27-03-2024)

Identifiants

  • HAL Id : hal-04522986 , version 1

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Rémi Lecanu, Cassandre Leverrier, Guy Della Valle, Marco Ramaioli. Simple rheological tests to assess the swallowing capacity of foods.. Annual European Rheology Conference 2022,, Apr 2022, Sevilla (Spain), Spain. ⟨hal-04522986⟩
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