2020 Volume 69 Issue 2 Pages 83-92
The properties of food include: (1) physical properties in the region of slight deformation; (2) mechanical properties meaning large deformation region, texture, etc.; and (3) quality characteristics. We focused on the aggregation and coagulation of the milk protein casein and determined the significance of the data obtained for dynamic viscoelasticity. It was observed that dynamic viscoelasticity is useful for understanding the mechanical state of a gel substance and changes to the gel state. Furthermore, the evaluation and application of dynamic viscoelasticity in large deformation are important for studying the various types of milk gels. While researching the physical properties of foods, understanding the process of food production and the characteristics of food products is a prerequisite. Collaboration and exchange of information between engineers and researchers are essential for the advancement of research on properties of food. Research on the physical properties of foods, mainly milk and dairy products, is expected to lead to further development in the future.
