Development of a rheological prediction model for food suspensions and emulsions |
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| Authors: | Jens Herrmann,Andrea Brito Alayó n,Jon Trembley,Uwe Grupa |
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| Affiliation: | 1. Hochschule Fulda – University of Applied Sciences, Department of Food Technology, Fulda, Germany;2. University of La Laguna, Department of Chemical Engineering and Pharmaceutical Technology, La Laguna, Spain;3. Air Products PLC, Walton-on-Thames, United Kingdom |
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| Abstract: | The rheological behavior of 34 commercial food dispersions was investigated and modeled with the Herschel–Bulkley model. Artificial neuronal networks (ANNs) were trained to predict the rheological parameters yield stress τ0, consistency coefficient K and flow behavior index n in dependency of the composition of fats, carbohydrates, proteins and water. ANNs with 3 hidden layers and 2 neurons per layer showed good to very good results for all Herschel–Bulkley parameters. |
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| Keywords: | Rheology Prediction Suspension Emulsion Dispersion Artificial neuronal network Herschel&ndash Bulkley |
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