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Etude de la texture de suspensions de particules molles concentrées. Relations entre la struture, la rhéologie et la perception sensorielle : application aux purées de pommes et poires et mise au point de milieux modèles

Abstract : A suspension of concentrated particles is a biphasic medium composed of a continuous phase and a dispersed phase. Two objectives guided our work. First was to study and to understand the influence of a certain number of structure parameters on rheology and sensory perception of the suspensions of soft particles. Second was to put forward simple instrumental measurements in order to predict the perception of the texture of these mediums. The strategy proceeded in three main steps: describing a space of real products, composed of 49 commercial apple and pear purees, then controlling the variation of various structure parameters (the size and the concentration of particles, the viscosity of the continuous phase) thanks to puree reconstitution, and finally creating and studying model systems, made with crushed alginate gel particles in apple juice, that allowed the variation of the particle rigidity. Structure parameters have different influence levels on rheological behavior and sensory perception. Some parameters have a first order effect and others rather of second order effect. Interactions between them were also highlighted. Among the first order effects, the influence of particle concentration and continuous phase viscosity on rheological properties of the suspensions was found. The influence of the nature of the particles, and more precisely their rigidity, on the viscoelastic properties was found too. In addition, the particles size influences the grainy perception, the gritty cell concentration influences the gritty perception, the particle concentration, and the serum viscosity and the particle firmness influence the consistency perception and the moisture one. In terms of predictions, the first order effects are determining. A measurement of apparent viscosity at 64 s-¹ allows predicting consistency perception, a measurement of particle size allows predicting the grainy one, a measurement of gritty cells particles allows predicting the gritty one, and a measurement of viscosity and the elastic modulus allows predicting the moisture one.
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https://pastel.archives-ouvertes.fr/pastel-00003706
Contributor : Ecole Agroparistech <>
Submitted on : Monday, June 2, 2008 - 8:00:00 AM
Last modification on : Saturday, June 6, 2020 - 4:34:35 PM
Long-term archiving on: : Friday, September 10, 2010 - 12:29:30 PM

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  • HAL Id : pastel-00003706, version 1
  • PRODINRA : 246686

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Citation

Sandrine Tarea. Etude de la texture de suspensions de particules molles concentrées. Relations entre la struture, la rhéologie et la perception sensorielle : application aux purées de pommes et poires et mise au point de milieux modèles. Sciences du Vivant [q-bio]. ENSIA (AgroParisTech), 2005. Français. ⟨NNT : 2005EIAA0149⟩. ⟨pastel-00003706⟩

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