LAOS (Large Amplitude Oscillatory Shear) Applications for Semisolid Foods

Abstract

The rheological behavior of semisolid foods under large amplitude oscillatory shear (LAOS) can offer more detailed understanding of structural changes occurring during processing and consumption compared to traditional rheometry. This chapter focuses on a detailed description of LAOS measurements, including theory, testing method, data interpretation, and corrections. It also discusses LAOS application to food systems with different core structures ranging from dilute dispersions to gels, foams, emulsions, and soft elastic networks, along with a special emphasis on yogurt. Type of stress responses for different rheological behavior, Lissajous-Bowditch curves, and the resulting LAOS parameters e3/e1, ν3/ν1, S, and T) are used to understand the structural changes in all of these foods with special emphasis on high-fat, low-fat, and non-fat yogurt.