Chemistry Reference
In-Depth Information
Fig. 1.2
pH curves versus time for varying GDL dosages at 23
◦
C indicating the onset
of gelation and gel point taken from rheology measurements. For a colour version of this
figure, please see the colour plate section.
GDL to the system, simultaneously with the rheology measurements.
Fig. 1.2 presents the pH reduction curves over time for four GDL con-
centrations. The beauty and simplicity of this pH reduction measurement
is that, after coupling to and aligning with the rheology measurements,
it allows the gelation process to be accurately followed using only a pH
meter and a stopwatch - equipment every confectionery manufacturer
will have access to. Thus, the need for expensive rheological equipment
investments is not required.
This example demonstrates two important points, which highlight
the elegance and simplicity of the interpretive approach, and how this
benefits food rheology:
(i) Simple measurements can lead to extensive process characterisation
and material understanding.
(ii) Rheological measurements can be monitored by simpler techniques,
allowing the non-specialist to manage the process.
Step I is the initial value creation step where earnings are generated.
Here, the process can be described and the response of the material un-
der investigation during the process is explained. Such knowledge brings
understanding and therefore creates flexibility, which in turn generates
earnings. Step II demonstrates that simpler methods can be used to fol-
low rheological processes - given the right conditions - which allows
for ease of operation and does not require extensive investments. This is
particularly beneficial in industry. Therefore, industry benefits from the
