IMK 209 Assignment by https://padlet.com/lamxueyuan/dibixsiqyutl Why liquids food flow diiferently? en-us 2018-03-15 04:46:18 UTC 2023-04-09 00:48:07 UTC hello@padlet.com Elastic liquids LamXueYuan https://padlet.com/lamxueyuan/dibixsiqyutl/wish/242189928
  • Have constant viscosity.
  • Also known as Boger fluids
  • Constant viscosity creates an effect in the fluid where it behaves like an elastic solid when stretched out and flows like a liquid.
  • As they are solutions containing polymers, they exhibit shear thinning wher viscosity decreases as shear strain is applied.
  • Example: warm chocolate 
  • Ingredients that would have the most impact on viscosity: fat content, emulsifier.
    • ]]>     2018-03-15 04:57:06 UTC https://padlet.com/lamxueyuan/dibixsiqyutl/wish/242189928     Pastes LamXueYuan https://padlet.com/lamxueyuan/dibixsiqyutl/wish/242189941
  • Any of various semisoft fruit confections of pliable consistency.
  • A semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation and can be eaten directly as a spread.
  • Some food pastes are considered to be condiments and are used directly, while others are made into sauces, which are more liquid than paste.
  • Example: curry paste
  • Ingredients that would have the most impact on viscosity: raw materials, emulsifier, hydrocolloids.
    • ]]>     2018-03-15 04:57:15 UTC https://padlet.com/lamxueyuan/dibixsiqyutl/wish/242189941     Soft solids https://padlet.com/lamxueyuan/dibixsiqyutl/wish/242235031
  • Food that are easy to chew and also have consistent texture.
  • Soft in texture,low in residue, easily digested  and well tolerated.
  • One example of non-Newtonian fluids.
  • Relatively small stress is needed to obtain a substantial deformation due to elastic modulus of the material being low or yield stress being small.
  • Example : Custard 
  • Ingredients that would have most impact on the viscosity are emulsifier and hydrocolloids.
    • ]]>     2018-03-15 09:04:59 UTC https://padlet.com/lamxueyuan/dibixsiqyutl/wish/242235031     VISCOUS LIQUIDS minmiazman https://padlet.com/lamxueyuan/dibixsiqyutl/wish/244533880 1. Viscosity is an important property of fluid foods. 
    2. It is defined as the internal friction of a liquid or its ability to resist flow.
    3.  It can be used as an indicator of quality by the consumer, in some instances a thicker liquid being thought of as superior quality when compared to a thinner product.
    4.  Example : Jams
    5.  Sugar and hydrocolloid play important roles . Sugar hold the water molecule while pectin will give gelling effect]]>     2018-03-21 14:10:48 UTC https://padlet.com/lamxueyuan/dibixsiqyutl/wish/244533880     THIN LIQUIDS minmiazman https://padlet.com/lamxueyuan/dibixsiqyutl/wish/244556212 1. A liquid that is thin and easy to pour such as water.
    2. Water is very “thin” and flows very quickly.
    3. Examples of thin liquids are water, coffee, milk, soda, broth, and soup.

    ]]>     2018-03-21 14:46:44 UTC https://padlet.com/lamxueyuan/dibixsiqyutl/wish/244556212     VERY VISCOUS LIQUIDS https://padlet.com/lamxueyuan/dibixsiqyutl/wish/244597366 1) Liquids that has very high viscosity, high shear rate and sticky
    3) It is one of the non-Newtonian fluids
    4)  It often mistaken as a solid due to it hardness
    5) Example of very viscous liquid is honey
    6) Ingredient that is responsible for the viscosity of honey is crystallized sugar (glucose&fructose)

    ]]>     2018-03-21 15:48:18 UTC https://padlet.com/lamxueyuan/dibixsiqyutl/wish/244597366     HARD SOLID https://padlet.com/lamxueyuan/dibixsiqyutl/wish/245932271 1) Hard solid food is basically food that is not mushy or food that is able to be swallowed without choking.Meaning to say it must be chewed or broken down prior to swallowing.
    2) Example is cereal and hard candies.
    3 ) The factor that manipulates the viscosity may be the water content and solute content such as sugar and protein.]]>     2018-03-26 03:29:55 UTC https://padlet.com/lamxueyuan/dibixsiqyutl/wish/245932271