ES2543810B1 - System and procedure to measure wettability of food products - Google Patents
System and procedure to measure wettability of food products Download PDFInfo
- Publication number
- ES2543810B1 ES2543810B1 ES201301176A ES201301176A ES2543810B1 ES 2543810 B1 ES2543810 B1 ES 2543810B1 ES 201301176 A ES201301176 A ES 201301176A ES 201301176 A ES201301176 A ES 201301176A ES 2543810 B1 ES2543810 B1 ES 2543810B1
- Authority
- ES
- Spain
- Prior art keywords
- liquid
- product
- absorption
- force
- indicates
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N13/00—Investigating surface or boundary effects, e.g. wetting power; Investigating diffusion effects; Analysing materials by determining surface, boundary, or diffusion effects
- G01N13/02—Investigating surface tension of liquids
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N13/00—Investigating surface or boundary effects, e.g. wetting power; Investigating diffusion effects; Analysing materials by determining surface, boundary, or diffusion effects
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N9/00—Investigating density or specific gravity of materials; Analysing materials by determining density or specific gravity
- G01N9/10—Investigating density or specific gravity of materials; Analysing materials by determining density or specific gravity by observing bodies wholly or partially immersed in fluid materials
- G01N9/12—Investigating density or specific gravity of materials; Analysing materials by determining density or specific gravity by observing bodies wholly or partially immersed in fluid materials by observing the depth of immersion of the bodies, e.g. hydrometers
- G01N9/18—Special adaptations for indicating, recording, or control
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
Abstract
La presente invención consta de un dispositivo capaz de sujetar un producto alimentario entre dos placas, de manera que conectado a un texturómetro permita analizar la mojabilidad de estos productos. Para el análisis de este parámetro se sumerge el producto en un líquido y se registra la fuerza que se opone al movimiento del producto alimentario, obteniéndose información de la absorción del líquido y la retención del mismo en el producto alimentario una vez extraído del líquido. Este sistema de medida permite, tanto analizar el comportamiento de distintos productos alimentarios cuando se mojan en un líquido determinado, como analizar el comportamiento de distintos líquidos cuando un producto alimentario se sumerge en ellos.The present invention consists of a device capable of holding a food product between two plates, so that when connected to a texturometer it is possible to analyze the wettability of these products. For the analysis of this parameter, the product is immersed in a liquid and the force that opposes the movement of the food product is recorded, obtaining information on the absorption of the liquid and its retention in the food product once it has been extracted from the liquid. This measurement system allows both to analyze the behavior of different food products when they get wet in a given liquid, and to analyze the behavior of different liquids when a food product is immersed in them.
Description
55
1010
15fifteen
20twenty
2525
3030
3535
4040
45Four. Five
50fifty
DESCRIPCIONDESCRIPTION
Sistema y procedimiento para medir mojabilidad de productos alimentarios.System and procedure to measure wettability of food products.
Sector de la tecnicaTechnology Sector
La presente invencion se encuadra en el sector tecnico industrial de dispositivos de medida de propiedades fisicas de productos alimenticios, y en principio esta pensado para ser utilizado con productos derivados de la harina como magdalenas o galletas. La invencion tambien se refiere al procedimiento para analizar la mojabilidad de articulos alimentarios.The present invention falls within the industrial technical sector of devices for measuring physical properties of food products, and in principle is intended to be used with products derived from flour such as muffins or cookies. The invention also relates to the method for analyzing the wettability of food items.
Estado de la tecnicaState of the art
Muchos productos alimentarios son porosos, tienen la capacidad de absorber agua u otros liquidos, y esta propiedad es clave en su aceptacion por parte de los consumidores. Como ejemplos destacados se puede hablar de bizcochos y otros productos derivados de masas batidas, como magdalenas, y de galletas. Estos productos suelen ser consumidos tras mojarse en un liquido, como leche o cafe. La cantidad de liquido que son capaces de absorber, lo rapido que se produce esta absorcion y la resistencia de los productos a esta absorcion, es decir, lo que aguantan sin romperse en este proceso, son factores clave en la calidad de bizcochos y galletas. Algunos otros productos, como el pan, pueden ser consumidos tras mojar en una salsa, o pueden mojarse en un liquido para la elaboration de algun plato cocinado. Por tanto la medida de la mojabilidad de estos productos es de gran utilidad, tanto en el desarrollo de nuevos productos como en el control de calidad de los productos ya desarrollados, asi como en las investigaciones sobre formulaciones, cambios en el procesado, o incorporacion de aditivos o enzimas para la mejora de este tipo de productos.Many food products are porous, have the ability to absorb water or other liquids, and this property is key in their acceptance by consumers. As outstanding examples you can talk about biscuits and other products derived from whipped dough, such as muffins, and cookies. These products are usually consumed after soaking in a liquid, such as milk or coffee. The amount of liquid that they are capable of absorbing, how fast this absorption occurs and the resistance of the products to this absorption, that is, what they endure without breaking in this process, are key factors in the quality of biscuits and cookies. Some other products, such as bread, can be consumed after dipping in a sauce, or they can be soaked in a liquid for the preparation of a cooked dish. Therefore the measure of the wettability of these products is very useful, both in the development of new products and in the quality control of the products already developed, as well as in the investigations on formulations, changes in the processing, or incorporation of Additives or enzymes for the improvement of this type of products.
Existen numerosos metodos para analizar la mojabilidad de productos minerales, y productos duros, sin embargo muchos de estos metodos no se adaptan a productos alimenticios, mucho mas debiles, o no consiguen imitar la action del consumidor al mojar un producto en un Kquido (buscar referencias).There are numerous methods to analyze the wettability of mineral products, and hard products, however many of these methods do not adapt to food products, much weaker, or fail to imitate the action of the consumer when wetting a product in a liquid (look for references ).
La textura de los productos alimenticios suele analizarse por medio de equipos denominados texturometros. Estos equipos se basan en una sonda que presiona al producto al bajar a determinada velocidad, mientras que se registra el esfuerzo realizado por la sonda en este recorrido. La mayoria de las sondas presionan el producto y tienen forma puntiaguda o redondeada, pero tambien las hay de corte o con distintas geometrias para imitar el uso que los consumidores hacen de estos productos. Y asi hay sondas que imitan la tipica compresion de los panes entre dos dedos, o son capaces de romper un producto, como platanos o pasta, por su parte central. A su vez existen dispositivos capaces de apresar un producto por dos de sus extremos y someterlo a esfuerzos de traction. De esta forma se analiza la fuerza de un cierre, por ejemplo. Estos dispositivos deben realizar una gran fuerza para que el producto no se deslice, y no son aptos para coger productos alimenticios mas delicados.The texture of food products is usually analyzed by means of equipment called texturometers. These devices are based on a probe that presses the product when lowering at a certain speed, while recording the effort made by the probe on this path. Most of the probes press the product and have a pointed or rounded shape, but there are also cutting or with different geometries to mimic the use that consumers make of these products. And so there are probes that mimic the typical compression of the loaves between two fingers, or are capable of breaking a product, such as bananas or pasta, by its central part. At the same time there are devices capable of seizing a product by two of its ends and subjecting it to traction efforts. In this way the force of a closure is analyzed, for example. These devices must exert great force so that the product does not slip, and they are not suitable for picking up more delicate food products.
En general la mojabilidad de bizcochos, galletas y otros productos alimenticios se esta analizando en la actualidad a traves de pruebas sensoriales con consumidores, o panelistas entrenados.In general, the wettability of biscuits, cookies and other food products is currently being analyzed through sensory tests with consumers, or trained panelists.
55
1010
15fifteen
20twenty
2525
3030
3535
4040
45Four. Five
50fifty
Descripcion de la invencion Breve Descripcion de la invencionDescription of the invention Brief Description of the invention
La invencion se caracteriza por ser un dispositivo capaz de evaluar la mojabilidad de productos alimentarios al operar junto con un equipo analizador de textura. Con este dispositivo es posible analizar la cantidad de liquido absorbido por un producto cuando se sumerge en un liquido, asi como la rapidez de esa absorcion y la retention de liquido tras el proceso de mojado, asi como la resistencia del producto en este proceso. Todas estas medidas se consiguen con un ensayo predefinido, y los datos obtenidos son reproducibles.The invention is characterized by being a device capable of evaluating the wettability of food products when operating together with a texture analyzer. With this device it is possible to analyze the amount of liquid absorbed by a product when it is immersed in a liquid, as well as the speed of that absorption and the retention of liquid after the wetting process, as well as the resistance of the product in this process. All these measurements are achieved with a predefined test, and the data obtained are reproducible.
Descripcion de las figurasDescription of the figures
Figura 1. Esquema de la pieza de sujecion de la muestra. Perfil (a) y alzado (b) .Figure 1. Diagram of the sample holding piece. Profile (a) and elevation (b).
Figura 2. Grafica obtenida en el ensayo propuesto. Se muestran dos curvas correspondientes a dos productos distintos.Figure 2. Graph obtained in the proposed test. Two curves corresponding to two different products are shown.
Exposition detallada de la invencionDetailed statement of the invention
El dispositivo presentado (Figura 1) consiste en dos placas paralelas, con un sistema para regular el espacio entre ellas de forma manual. La pieza que vaya a medirse quedara sujeta de forma suave entre las placas que se aproximaran para garantizar esta sujecion, sin romper la pieza. El sistema de aproximacion se ajusta mediante un mecanismo regulador (1), que aproxima hacia una placa fija (2), la placa movil (3). Entre las placas se situa un muelle (4) para mantener la presion. La superficie interna de las placas tendra una superficie rugosa, o dentada, o con micro-agujas, para que al sujetar el producto a medir se impida el deslizamiento por la propia fuerza de gravedad. Esta pieza dispondra de un sistema de sujecion (5) a un equipo capaz de medir la fuerza realizada en el desplazamiento de las piezas, como un texturometro.The device presented (Figure 1) consists of two parallel plates, with a system to regulate the space between them manually. The piece to be measured will be held gently between the approaching plates to guarantee this support, without breaking the piece. The approach system is adjusted by means of a regulating mechanism (1), which approaches the fixed plate (2) towards the fixed plate (2). Between the plates a spring (4) is placed to maintain the pressure. The internal surface of the plates will have a rough surface, or toothed, or with micro-needles, so that when holding the product to be measured, the sliding by the gravity force itself is prevented. This piece will have a fastening system (5) to a team capable of measuring the force made in the displacement of the pieces, such as a texturometer.
Para medir la mojabilidad de los productos, tras colocar el dispositivo en un texturometro o equipo similar, la pieza se situara entre las dos placas, como ya se ha comentado. En la parte inferior se colocara un recipiente con un liquido determinado. El producto descendera, a una velocidad programada, hasta que se ponga en contacto con el liquido. A partir de ese momento se produce un descenso del producto, a la velocidad que se fije, un periodo fijado de reposo, en el que el producto sera sumergido en el liquido, y una subida del producto hasta la position inicial a una velocidad fijada.To measure the wettability of the products, after placing the device in a texturometer or similar equipment, the piece will be placed between the two plates, as already mentioned. In the lower part a container with a certain liquid will be placed. The product will descend, at a programmed speed, until it contacts the liquid. From that moment there is a decrease in the product, at the speed set, a fixed rest period, in which the product will be submerged in the liquid, and a rise in the product to the initial position at a set speed.
El equipo registrara en todo momento la fuerza que se opone al movimiento del producto analizado. Estas fuerzas seran positivas si impiden el movimiento descendente del producto y negativas si impiden el ascendente. La representation de esta fuerza frente al tiempo dara lugar a la curva mostrada en la figura 2.The team will record at all times the force that opposes the movement of the analyzed product. These forces will be positive if they prevent the downward movement of the product and negative if they prevent the upward movement. The representation of this force against time will give rise to the curve shown in Figure 2.
En la curva obtenida tras el ensayo (figura 2) se observa un primer incremento de la fuerza, que se corresponde al esfuerzo que debe realizar la pieza para introducirse en el liquido, y que responde al principio de Arqtimedes. Los productos que absorban liquido reduciran este incremento de la fuerza, cuya pendiente sera menos pronunciada. Por tanto la pendiente de la curva en esta primera fase (a), o la fuerza maxima (e), alcanzada en el momento en que el producto queda en reposo, nos da una idea de la absorcionIn the curve obtained after the test (figure 2) a first increase in force is observed, which corresponds to the effort that the piece must make to enter the liquid, and which responds to the principle of Arqtimedes. Products that absorb liquid will reduce this increase in strength, whose slope will be less pronounced. Therefore the slope of the curve in this first phase (a), or the maximum force (e), reached at the moment when the product is at rest, gives us an idea of the absorption
55
1010
15fifteen
20twenty
2525
3030
3535
inicial de ilquido por parte del producto. La segunda parte de la curva corresponde al periodo donde el producto queda sumergido en el llquido de forma estable (sin moverse) (b). En esta fase la curva de fuerza sufre un ligero descenso, que indica absorcion del llquido por parte del producto, aumentando su peso, disminuyendo el volumen de llquido desalojado y por consiguiente disminuyendo el empuje segun el principio de Arqulmedes. Por tanto la pendiente de la curva en esta fase (d), o la diferencia entre la fuerza ejercida al comienzo y al final de la misma, nos dan idea de la absorcion de llquido en una segunda fase. La tercera parte de la curva corresponde al ascenso del producto hasta la posicion inicial (c), donde deja de estar en contacto con el llquido. Se produce un descenso de la fuerza ejercida, hasta llegar un punto en el que la fuerza es negativa, indicando un sobrepeso del producto debido a la absorcion y retencion del llquido una vez la pieza deja de estar sumergida. La maxima fuerza negativa (g) tambien indica la cantidad total de agua absorbida.initial illiquid by the product. The second part of the curve corresponds to the period where the product is submerged in the liquid stably (without moving) (b). In this phase, the force curve undergoes a slight decrease, which indicates the absorption of the liquid by the product, increasing its weight, decreasing the volume of liquid dislodged and consequently decreasing the thrust according to the Arqulmedes principle. Therefore, the slope of the curve in this phase (d), or the difference between the force exerted at the beginning and at the end of it, gives us an idea of the liquid absorption in a second phase. The third part of the curve corresponds to the ascent of the product to the initial position (c), where it ceases to be in contact with the liquid. There is a decrease in the force exerted, until reaching a point where the force is negative, indicating an overweight of the product due to the absorption and retention of the liquid once the piece is no longer submerged. The maximum negative force (g) also indicates the total amount of water absorbed.
Tras alcanzar ese maximo, que suele coincidir con el momento en que la pieza ha retornado a su posicion inicial, se produce un descenso en la fuerza negativa, hasta que la curva se estabiliza, descenso que esta relacionado con el goteo del llquido (h) , y por tanto con la perdida parcial del llquido absorbido cuando la pieza deja de estar en contacto con el llquido donde se ha mojado. Este descenso indicara, por tanto, la capacidad de retencion del llquido absorbido. Por ultimo hay que resaltar que en algunos casos los productos se fragmentan durante el ensayo, tanto por el incremento de su peso al absorber el llquido, como por su propia fragilidad. El punto en que se produzca esa rotura (f) indica la fragilidad de ese producto, de manera que cuanto mas rapido se rompa mayor sera su fragilidad.After reaching that maximum, which usually coincides with the moment when the piece has returned to its initial position, there is a decrease in the negative force, until the curve stabilizes, a decrease that is related to the dripping of the liquid (h) , and therefore with the partial loss of the absorbed liquid when the piece ceases to be in contact with the liquid where it has been wet. This decrease will therefore indicate the retention capacity of the absorbed liquid. Finally, it should be noted that in some cases the products are fragmented during the test, both because of the increase in their weight when absorbing the liquid, and because of their own fragility. The point at which this break occurs (f) indicates the fragility of that product, so that the faster it breaks, the greater its fragility.
En un ensayo rapido muchos de los productos no se llegan a romper, por lo que si se pretende estudiar la fragilidad de los productos es conveniente ralentizar el ensayo e incrementar el tiempo en que los productos estan sumergidos en el llquido.In a rapid test many of the products do not break, so if you intend to study the fragility of the products it is convenient to slow down the test and increase the time in which the products are submerged in the liquid.
Para que este ensayo sea repetitivo, y se puedan comparar distintas formulaciones, o sistemas de procesado, deben fijarse varias condiciones, ademas de la velocidad del ensayo. El tamano de las piezas o productos, as! como su forma, debe ser similar, ya que este influye en la absorcion de agua, al modificar la superficie de intercambio. El llquido donde se moja el producto tambien debe ser el mismo ya que la composition de este llquido influira en la absorcion de agua por parte del producto. Por ultimo la temperatura del llquido debe ser constante, ya que las temperaturas mas altas incrementan la absorcion de agua. Por tanto se recomienda que el llquido se encuentre situado en el interior de un bano termostatico.For this test to be repetitive, and different formulations, or processing systems can be compared, several conditions must be set, in addition to the speed of the test. The size of the pieces or products, as! as its form, it must be similar, since this influences the absorption of water, by modifying the exchange surface. The liquid where the product is wet must also be the same since the composition of this liquid will influence the absorption of water by the product. Finally, the temperature of the liquid must be constant, since higher temperatures increase water absorption. Therefore it is recommended that the liquid be located inside a thermostatic bath.
Claims (3)
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES201301176A ES2543810B1 (en) | 2013-12-12 | 2013-12-12 | System and procedure to measure wettability of food products |
| PCT/ES2014/070894 WO2015086874A1 (en) | 2013-12-12 | 2014-12-04 | System and method for measuring the wettability of food products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES201301176A ES2543810B1 (en) | 2013-12-12 | 2013-12-12 | System and procedure to measure wettability of food products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2543810A1 ES2543810A1 (en) | 2015-08-24 |
| ES2543810B1 true ES2543810B1 (en) | 2016-06-09 |
Family
ID=53370655
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES201301176A Active ES2543810B1 (en) | 2013-12-12 | 2013-12-12 | System and procedure to measure wettability of food products |
Country Status (2)
| Country | Link |
|---|---|
| ES (1) | ES2543810B1 (en) |
| WO (1) | WO2015086874A1 (en) |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1330558A (en) * | 1971-12-11 | 1973-09-19 | Marconi Co Ltd | Apparatus for measuring the solderability of metal surfaces |
| JPH0996601A (en) * | 1995-10-02 | 1997-04-08 | Tanaka Kikinzoku Kogyo Kk | Method for evaluating wettability of solid metal, ceramic to molten glass |
| CN101153837A (en) * | 2006-09-29 | 2008-04-02 | 廖树帜 | Dynamic testing method and system for wetting property |
| US8727407B2 (en) * | 2011-06-20 | 2014-05-20 | Burton & Parker Enterprises Llc | Apparatus and method for holding a cookie |
-
2013
- 2013-12-12 ES ES201301176A patent/ES2543810B1/en active Active
-
2014
- 2014-12-04 WO PCT/ES2014/070894 patent/WO2015086874A1/en active Application Filing
Also Published As
| Publication number | Publication date |
|---|---|
| WO2015086874A1 (en) | 2015-06-18 |
| ES2543810A1 (en) | 2015-08-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| WO2011028719A3 (en) | Nonlinear system identification techniques and devices for discovering dynamic and static tissue properties | |
| RU2018137233A (en) | MEDICAL WEIGHTING SYSTEMS | |
| ES2543810B1 (en) | System and procedure to measure wettability of food products | |
| BOURNE | Use of the penetrometer for deformation testing of foods | |
| JP2018522254A5 (en) | ||
| McGlone et al. | Non-contact fruit firmness measurement by the laser air-puff method | |
| CN103063700A (en) | System and method for synchronously measuring apparent thermophysical property and autoignition temperature of combustible particles | |
| Naumann et al. | Laboratory study of initial sea-ice growth: properties of grease ice and nilas | |
| JP7076678B2 (en) | Viscoelasticity measuring device | |
| CN101852702B (en) | Thermal shock tester | |
| Quintavalla | A generally applicable model for the aerodynamic behavior of golf balls | |
| Braam et al. | Similarity Relations for C_ T^ 2 CT 2 in the Unstable Atmospheric Surface Layer: Dependence on Regression Approach, Observation Height and Stability Range | |
| RU2563904C1 (en) | Method of determining dynamic coefficient of external friction with retention of sample on inclined surface by elastic element | |
| CN106404542B (en) | Marshall stability tester for asphalt mixture | |
| CN101358957A (en) | Shelf life forecasting model for surimi products | |
| EP2868241A1 (en) | Egg boiling appliance | |
| Sakurai et al. | Instrumentation and methods for rapid estimation of selected viscoelastic parameters in foods | |
| EP2498080B1 (en) | Apparatus for measuring of moisture parameters of porous materials and method for examination of moisture spreading in porous materials | |
| CN204115599U (en) | A kind of measurement mechanism for cushion plant | |
| Schmitt et al. | Design, fabrication and characterisation of a microfluidic time-temperature indicator | |
| Ekman | On the use of insulated water-bottles and reversing thermometers | |
| RU128718U1 (en) | DEVICE FOR MEASURING VAPOR PERMEABILITY OF BUILDING MATERIALS | |
| RU2662502C1 (en) | Turbulent rheometer | |
| US3785201A (en) | Determining hardness of soft materials | |
| Cheinet et al. | The impact of boundary layer turbulence on optical propagation |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG2A | Definitive protection |
Ref document number: 2543810 Country of ref document: ES Kind code of ref document: B1 Effective date: 20160609 |