Wear: A new dimension of food rheological behaviors as demonstrated on two cheese types

摘要

Determination of food rheological and tribological behaviors is imperative for understanding both processing behaviors and texture attributes. The objective of this study was to determine wear behavior of Cheddar and Monterey Jack cheeses. Wear measurements were performed at 50 mm/s sliding speed, 1N normal load, and 25 degrees C. Cheese linear and nonlinear viscoelastic properties were also determined. Compared to Cheddar, Monterey Jack showed significantly greater small-strain storage and loss moduli values and lower extent of nonlinear viscoelastic behavior. Lissajous plots agreed with these results. Overall, Monterey Jack had lower penetration depth increase and lower mass loss during wear testing than Cheddar. The results of this study provided fundamental information on cheese rheology-wear relationships.