Chemistry Reference
In-Depth Information
4
×
10
-6
No flow, no segmentation
Flow, no segmentation
No flow, segmentation
Flow, segmentation
3
×
10
-6
2
×
10
-6
1
×
10
-6
0
0.0
0.2
0.4
0.6
0.8
1.0
1.2
Concentration of guar (% w/v)
Fig. 10.7
Lumen mass transfer coefficient for a concentration of guar gums.
flow patterns when
villi
are present. This will be carried out in a way
that keeps the intestine alive for a period of time so that studies can be
carried out with an active membrane. Much more is expected from this
approach in the near to medium term.
10.3
RECONSTRUCTING FOODS TO BE HEALTHY
AND CONTROL DIETARY INTAKE
So how do you reconstruct a food for healthy everyday living?
The first thing that has to be developed is an understanding of how the
current foods behave and how the behaviour is linked to the microstruc-
ture (see introduction). Having developed this understanding, then the
alternative structures have to be designed and need to be constructed,
which give similar physical properties, including material properties.
This is not as simple as it first sounds: we need to consider the size
of the element, rheology/fracture and flow properties and the way they
interact with the rest of the structure. This needs to be done for storage,
cooking and consumption. By way of example, let us consider what we
need to do if we want to replace a fat droplet. Firstly, we need to have
a particle, which is the same size as the oil droplet and has the same
rheological properties of the oil particle that it is replacing. If we want
to replace a saturated fat that forms a crystal network, then we need
to construct a network, which has approximately the same crystal size
and similar properties to the one that is being replaced. We then need to
make sure that the new particle is placed into the food matrix in the same
