Jean-Pierre Munch

Microrheology: new methods to approach the functional properties of food

Three configurations have been developed to improve the understanding of structural element interactions in food material during deformation. The three configurations combine an inverted confocal scanning laser microscope (CSLM) and a cell that can apply to the sample a specific deformation: continuous shear, linear oscillatory shear and biaxial extension (compression). In the continuous shear and oscillatory shear configurations (OSCs), a zero-velocity plane is created in the sample by moving two plates in opposite direction, maintaining stable observation conditions of the structural behaviour under deformation. The OSC allows simultaneous application of CSLM and diffusing wave spectroscopy, a multiple light scattering technique. The third configuration (compression configuration) allows observation at a stagnation point during rheometric measurements. The configurations accept semi-liquid products (dressing, sauces, dairy products, etc.) for investigations in area such as aggregation, gelation, interactions at interface, coalescence, break-up.

Microrheology: Structural evolution under static and dynamic conditions by simultaneous analysis of confocal microscopy and diffusing wave spectroscopy

An oscillatory shear configuration was developed to improve understanding of structural evolution during deformation. It combines an inverted confocal scanning laser microscope (CSLM) and a special sample holder that can apply to the sample specific deformation: oscillatory shear or steady strain. In this configuration, a zero-velocity plane is created in the sample by moving two plates in opposite directions, thereby providing stable observation conditions of the structural behavior under deformation. The configuration also includes diffusion wave spectroscopy (DWS) to monitor the network properties via particle mobility under static and dynamic conditions. CSLM and DWS can be performed simultaneously and three-dimensional images can be obtained under static conditions. This configuration is mainly used to study mechanistic phenomena like particle interaction, aggregation, gelation and network disintegration, interactions at interfaces under static and dynamic conditions in semisolid food materials (desserts, dressings, sauces, dairy products) and in nonfood materials (mineral emulsions, etc.). Preliminary data obtained with this new oscillatory shear configuration are described that demonstrate their capabilities and the potential contribution to other areas of application also.