Application of Microrheology in Food Science
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Microrheology provides a technique to probe the local viscoelastic properties and dynamics of soft materials at the microscopic level by observing the motion of tracer particles embedded within them. It is divided into passive and active microrheology according to the force exerted on the embedded particles. Particles are driven by thermal fluctuations in passive microrheology, and the linear viscoelasticity of samples can be obtained on the basis of the generalized Stokes-Einstein equation. In active microrheology, tracer particles are controlled by external forces, and measurements can be extended to the nonlinear regime. Microrheology techniques have many advantages such as the need for only small sample amounts and a wider measurable frequency range. In particular, microrheology is able to examine the spatial heterogeneity of samples at the microlevel, which is not possible using traditional rheology. Therefore, microrheology has considerable potential for studying the local mechanical properties and dynamics of soft matter, particularly complex fluids, including solutions, dispersions, and other colloidal systems. Food products such as emulsions, foams, or gels are complex fluids with multiple ingredients and phases. Their macroscopic properties, such as stability and texture, are closely related to the structure and mechanical properties at the microlevel. In this article, the basic principles and methods of microrheology are reviewed, and the latest developments and achievements of microrheology in the field of food science are presented.Keywords:
Microrheology
Soft matter
Complex fluid
We observed the diffusive motion of a micron-sized bead in an entangled-DNA solution to investigate the effect of the viscoelasticity on the bead motion. In the absence of external stress (passive microrheology), subdiffusion appears in the timescale of 0.1–10 s, and the normal diffusion recovers in longer timescales. We evaluated the apparent viscosity and elasticity, which yields a simple relaxation time for the viscoelastic medium. We found that the absence of DNA-length dependence for the time-dependent diffusion is explained by the simple relaxation of the viscoelastic media rather than the reptation dynamics, including the disentanglement. On the other hand, in the presence of a small external stress in active microrheology, the bead motion showed clear length dependence owing to the viscoelasticity. These results suggest that the viscoelasticity of the entangled DNA is highly sensitive to the external stress, even in the linear response regime.
Microrheology
Reptation
Stress relaxation
Elasticity
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We report the development of a microrheology technique that incorporates a magnetic-field-induced simulator on total internal reflection microscopy (TIRM) to probe the near-surface dynamics and viscoelastic behaviors of soft matter like polymer solution/gels and colloidal dispersions.
Microrheology
Soft matter
Dynamics
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The rheological dynamics for the formation of clear fracturing fiuids of viscoelastic micelles were investigated. The rheological dynamics model and equations were established firstly, and was applied to simulate the formation of clear viscoelastic micelles fracturing fluids. The results show that, the rheological dynamics equation can be applied to describe the formation of viscoelastic micelle system correctly, the calculated data are in good agreement with the experimental data, and the meanings of the model parameters are clear and reasonable.
Dynamics
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ABSTRACT Three different flours were examined to study the influence of moisture content on the dynamic viscoelastic behavior of wheat flour dough. Doughs with moisture contents varying from 43 to 58% were submitted to dynamic testing using a mechanical spectrometer operating in frequency sweep mode, obtaining information about rheological response in the linear viscoelastic range. To characterize the influence of moisture content on the dynamic viscoelastic behavior of wheat flour dough, some hypotheses regarding the functional role of the water molecules were verified by applying reduction procedures of the rheological curves. By shifting the rheological curves along the vertical axis, it was possible to verify that varying the moisture content of the doughs not only changed dynamic properties but also modified viscoelastic response. By applying a reduction procedure similar to that used to estimate the constants of the Williams, Landel, and Ferry equation, we demonstrated that not only did the viscoelastic response of doughs vary, but that water molecules interfere with the dynamic by which relaxation phenomena take place. Finally, we proved that the rheological behavior of flour dough is similar to that of concentrated polymer solutions, and that it can be characterized by using a double reduction procedure, shifting the rheological curves along the vertical and horizontal axes, and obtaining a master curve that can be considered inherently characteristic of viscoelastic behavior.
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The features of thermo-tropic polymer are that viscosity will be increased with rising temperature,which is different with traditional gel and viscoelasticity.So it is necessary to study on rheological behavior of this gel,which can provide a theoretical basis its application.In this paper,we studied the relationship between strain and time of thermo-tropic gel.According to the basic rheological model of viscoelasticity the basic rheological model of viscoelasticity was established by experimental data and fitted the constants of different conditions.We analysis the rule of viscosity,elasticity,as well as the rate of reaching another equilibrium.
Elasticity
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Microrheology
Mesoscopic physics
Complex fluid
Soft matter
Length scale
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Soft matter such as liquid crystals, polymer solutions and colloidal dispersions are complex fluids that exhibit viscoelasticity. Their macroscopic mechanical properties have been studied intensively in the field of rheology. Recently, the structures and dynamics of soft matter at micro- and nanoscale have attracted considerable attention from researchers. The study of microrheology, which deals with the mechanical properties of soft matter at the mesoscopic scale, has made remarkable progress owing to theoretical and technical developments. In this review, we present the basic methods of microrheology and their practical applications to soft matter. We also stress the importance of these methods for understanding fundamental physical problems in nonequilibrium systems at the mesoscopic scale.
Microrheology
Soft matter
Mesoscopic physics
Soft materials
Active matter
Macroscopic scale
Complex fluid
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Microrheology
Rheometry
Particle (ecology)
Mean squared displacement
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The viscoelastic behavior of polymer solutions is commonly measured using oscillating shear rheometry, however, the accuracy of such methods is limited by the oscillating frequency of the equipment and since the relaxation time of the dilute polymer solutions is short, this requires measurement at very high frequencies. Microrheology has been proposed to overcome this technical challenge. Yet the equipment for resolving the statistics of particle displacements in microrheology is expensive. In this work, we measured the viscoelastic behavior of Methocel solutions at various concentrations using a conventional epi-fluorescence microscope coupled to a high-speed intensified camera. Statistical Particle Tracking is used in analyzing the mean-squared displacement of the dispersive particles. Relaxation times ranging from 0.76 - 9.00 ms and viscoelastic moduli, G' between 11.34 and 3.39 are reported for Methocel solutions of concentrations between 0.063 - 0.5%
Microrheology
Rheometry
Particle (ecology)
Mean squared displacement
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