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Nano-rheometry for non-invasive monitoring of texture during food oral processing
RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.ORCID iD: 0000-0003-0310-4465
RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.ORCID iD: 0000-0002-2145-1340
RISE Research Institutes of Sweden, Bioeconomy and Health, Agriculture and Food.ORCID iD: 0000-0001-8538-3060
RISE Research Institutes of Sweden, Digital Systems, Smart Hardware.ORCID iD: 0000-0002-6662-8023
2022 (English)In: Annual Transactions - The Nordic Rheology Society, ISSN 1601-4057, Vol. 30, p. 53-57Article in journal (Refereed) Published
Abstract [en]

Food oral processing is the first step in the digestive process which prepares food forswallowing and digestion. The process only lasts a few seconds, yet it determines our complete perception of texture, taste and aroma of the product we are eating. This oral processing is an intricate combination ofvoluntary and involuntary actions, and it involves complex flow geometry, mass transport offluids and gases and signal processing and feedback from the brain. Any attempt of inserting measuring devices in the mouth will fail because the complete oral processing will be influenced. We have developed a remote, non-invasive determination technique using magnetic sensing of magnetic nanoparticles iron oxide particles. A small amount of these particles senses their surrounding texture through their rotation and the nano-viscoelasticity can therefore be picked up without disturbing the oral processing.

Place, publisher, year, edition, pages
Nordic Rheology Society , 2022. Vol. 30, p. 53-57
Keywords [en]
nano rheometryfor iron oxide magnetic nanoparticle
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-63649OAI: oai:DiVA.org:ri-63649DiVA, id: diva2:1732666
Available from: 2023-01-31 Created: 2023-01-31 Last updated: 2023-06-08Bibliographically approved

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Stading, MatsSepehri, SobhanAndersson, JohannaJohansson, Christer

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