Paper Number
PO36 My Program
Session
Poster Session
Title
Kitchen pot thickens, drop by drop
Presentation Date and Time
October 22, 2025 (Wednesday) 6:30
Track / Room
Poster Session / Sweeney Ballroom E+F
Authors
- Sepahvand, Somayeh (University of Illinois Chicago, Chemical Engineering)
- Edano, Louie (University of Illinois Chicago, Chemical Engineering)
- Nikolova, Nadia (University of Illinois Chicago, Chemical Engineering)
- Sharma, Vivek (University of Illinois Chicago)
Author and Affiliation Lines
Somayeh Sepahvand, Louie Edano, Nadia Nikolova and Vivek Sharma
Chemical Engineering, University of Illinois Chicago, Chicago, IL 60607
Speaker / Presenter
Sepahvand, Somayeh
Keywords
experimental methods; methods; non-Newtonian fluids; rheometry; techniques
Text of Abstract
Many food formulations contain sugars and polysaccharides as thickeners that influence flow behavior, stability, processability, texture, and mouthfeel. Interfacial and rheological properties of key ingredients including polysaccharides influence production and processing of various foods, as well as the consumer perception and bioprocessing that begin withe every bite. Typically, chefs, formulators and regular cooks in kitchens judge stickiness, stringiness, spinnability, ropiness, and flowability by dripping a sauce or a mixture from a ladle, stretching a liquid bridge between finger and thumb, or by dispensing from a nozzle/bottle onto a substrate. Stream-wise velocity gradients associated with extensional flows spontaneously arise during these operations associated with dripping, dispensing or stretching liquid bridges. In spite of great advances in quantitative characterization of shear rheology response, elucidating …