Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil.
J Texture Stud. 2018 Feb;49(1):121-128. doi: 10.1111/jtxs.12297. Epub 2017 Sep 10.
Biological materials are characterized by complex structures and compositions, leading to viscoelastic behavior. Their viscoelastic characterization is important for the evaluation, design, and optimization of processes to ensure high quality products. Proposals of methodologies of analysis and modeling are critical steps in studying the rheological properties of these materials. In this context, a new model, the Guo-Campanella Model, was recently proposed to describe the stress-relaxation behavior of biological material. This work is an independent and impartial evaluation of this new model. It considers 10 different samples, comprising in natura and processed foods, from both plant and animal bases. For comparison, a Generalized Maxwell Model and the Peleg Model were also evaluated. The Guo-Campanella Model fitted the stress-relaxation data of evaluated products well, demonstrating its validity for describing the viscoelastic behavior of biological materials with different structures, sources, and processing. Finally, the Guo-Campanella Model parameters were evaluated and their interpretations and possible uses described. It was shown that the Guo-Campanella Model can be successfully used for future studies.
The stress-relaxation assay is a common technique for characterizing the viscoelastic properties of biological materials. The results obtained are generally evaluated using such compound models as the Generalized Maxwell model. Although this approach is interesting from a fundamental point of view, it results in many parameters to evaluate, thus increasing the complexity and limiting the interpretation. In this sense, the Guo-Campanella Model has only two parameters, which facilitates interpretation, especially for practical applications. This work validated this model, also contributing to its interpretation by discussing the meaning of its parameters. Consequently, this is potentially useful for future studies on food properties and process design.
生物材料的结构和组成复杂，导致其具有粘弹性。对其粘弹性进行特征描述对于评估、设计和优化过程以确保高质量产品是很重要的。分析和建模方法的建议是研究这些材料流变性质的关键步骤。在此背景下，最近提出了一种新的模型，即 Guo-Campanella 模型，用于描述生物材料的应力松弛行为。本工作是对该新模型的独立和公正评估。它考虑了 10 种不同的样品，包括来自植物和动物的天然和加工食品。为了进行比较，还评估了广义 Maxwell 模型和 Peleg 模型。Guo-Campanella 模型很好地拟合了评估产品的应力松弛数据，证明了其有效性，可用于描述具有不同结构、来源和加工的生物材料的粘弹性行为。最后，对 Guo-Campanella 模型的参数进行了评估，并描述了它们的解释和可能的用途。结果表明，Guo-Campanella 模型可以成功地用于未来的研究。
应力松弛测定法是一种用于表征生物材料粘弹性性质的常用技术。通常使用诸如广义 Maxwell 模型之类的复合模型来评估获得的结果。尽管从理论角度来看，这种方法很有趣，但它会导致需要评估的参数很多，从而增加了复杂性并限制了解释。从这个意义上说，Guo-Campanella 模型只有两个参数，这便于解释，尤其是对于实际应用。本工作验证了该模型，并通过讨论其参数的含义来促进对其的解释。因此，这对于食品性质和工艺设计的未来研究可能是有用的。
