Question number 4:

a. Define and fully describe what the measured [elastic/storage modulus (G'), viscous/loss
modulus (G'') and maximum stress (max )] and computed [loss tangent (tan
parameters denote.

Elastic/storage modulus (G'): Is the amount of energy that is absorbed by the food
substances during compression.It is a measure of elasticity of material or the ability of the
material to store energy.

Viscous/loss modulus (G''): Is the amount of energy dissipated when the gel regain its
structure after a compression or during relaxation. It is the ability of the material to
dissipate energy. Energy lost as heat.

The maximum stress (max): the stress at which the gel structure was broken, It increased
with the gel concentration and decreased with temperature

b. Which of the samples have the highest linear viscoelastic region? Why?

Dolichos bean , at concentration 15, and temperature 25. It scored the highest max=
1337 ± 3d, which is the point where G’ start to decrease from constant value point.

c. What is the effect of concentration on vescoelastic properties of the gels? (Describe in

terms of measured and computed rheological parameters listed above)

Viscoelastic properties of the gel increases with concentration.

d. Do you think the temperature level at which the gels were characterized had effect on the
rheological parameters measured? If your answer is yes what is the trend? Try to give the
potential scientific reason and explain.

Yes. The elastic and viscous moduli, which in general are higher at 25 0C than 90 0C,
could be explained by the formation of hydrogen bonds that stabilize and strengthen the
matrix causing the stiffness of gels at lower temperatures. The lower consistencies
exhibited at 25 0C by the gels of low concentration (at 8% for PP and DB and below 20%
for DB) could be due to the dilution of the systems lowering the extent of these bonds.

e. Can we apply the methodology used above for characterization or process optimizing of
Ethiopian traditional foods? Give an explanation by picking an example.

Yes, we can. By following similar procedure one can compute the minimum
concentration by computing a concentration where both moduli are equal (G’ = G’’) or
the graph cross each other. This in turn helps us determine the optimum process design
parameter for pumping, blending etc. In addition to that we can use this data in product
development to predict the final product texture.