Characterising the mechanical properties of soft solids through acoustics and rheology, exemplified by anhydrous milk fat

Foods vary in their elastic properties over a wide range of behaviours. In the case of mastication, textures vary from hard solid through brittle (chocolate bar) and crispy/crunchy (biscuits) to viscous and extensional flow (syrup) and finally very low viscosity fluid (water). Here we deploy an elastic description of soft solids which embraces all these behaviours to quantify the elastic behaviour of food, in particular through the use of sound. We illustrate the use of this mathematical description in the quantitative characterisation of the elastic and flow properties of food through orthodox measurement techniques and novel ultrasound methods. Measurement is complicated by human sensory capabilities that span the entire range from solid to fluid to gas in an integrated manner, during the appreciation of food. We use acoustic and rheological measurement techniques for the determination of the mechanical properties of soft solids, comparing oscillatory rheometry with acoustic parameters as exemplified by acoustic and oscillatory rheometry measurements in crystallising anhydrous milk fat (AMF). We conclude that acoustic and rheological measurements complement each other with acoustic techniques offering the possibility of inline, in process determination of mechanical and flow properties such as viscosity, rigidity, compressibility and bulk modulus.

Bulk viscosity of gaseous argon from molecular dynamics simulations

The bulk viscosity of dilute argon gas is calculated using molecular dynamics simulations in the temperature range 150-500 K and is found to be proportional to density squared in the investigated range of densities 0.001-1 kg m^{-3}. A comparison of the results obtained using Lennard-Jones and Tang-Toennies models of pair interaction potential reveals that the value of the bulk viscosity coefficient is sensitive to the choice of the pair interaction model. The inclusion of the Axilrod-Teller-Muto three-body interaction in the model does not noticeably affect the values of the bulk viscosity in dilute states, contrary to the previously investigated case of dense fluids.