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Correlations between static rheological properties (G: shear modulus, μ: viscosity, μapp: apparent viscosity) of four food fluids (thickening agent solution, yoghurt, tomato puree and mayonnaise) measured employing a newly developed non-rotational concentric cylinder (NRCC) method and dynamic viscoelastic properties (|G*|: complex shear modulus, G′: storage shear modulus, G′′: loss shear modulus, |η*|: complex viscosity, tanδ: loss tangent, μapph: apparent viscosity) measured by a conventional apparatus (HAAKE MARS III) were studied. μapp and μapph for each sample fluid agreed well. μapp≒|η*| obeying the Cox–Merz rule was obtained for the thickening agent solution, μapp < |η*| for mayonnaise and μapp << |η*| for tomato puree and yoghurt. μ was lower than μapp or μapph for all samples, and reached μapp with an increasing shear rate. Plotting G and |G*| against the shear rate and angular velocity respectively in the same figure revealed G < |G*| for tomato puree, G≒|G*| for yoghurt and G > |G*| for mayonnaise and thickening agent solution. The applicability of two-element models in analyzing the viscoelastic behavior of sample fluids was investigated by comparing two characteristic times τM = 1/(ωtanδ) and τK = tanδ/ω, corresponding to Maxwell and Kelvin–Voigt models respectively and evaluated from measurements of tanδ, with τ = μ/G and τapp = μapp /Gapp calculated from rheological properties measured by the NRCC method. Here Gapp (= G(μ/μapp) is an apparent shear modulus newly defined to evaluate the shear-rate dependency of the elasticity of Non-Newtonian fluids. Results show τK agreed well with τapp, suggesting the possibility of applying the Kelvin–Voigt model to the viscoelastic behavior of sample fluids.

Experimental Comparison of Static Rheological Properties of Non-Newtonian Food Fluids with Dynamic Viscoelasticity