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A simple method for determining the shear modulus of food dispersions and gels
Author(s) -
Ring Stephen G.,
Stainsby George
Publication year - 1985
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740360712
Subject(s) - viscoelasticity , shear modulus , materials science , modulus , dynamic modulus , composite material , simple shear , dispersion (optics) , dynamic mechanical analysis , shear (geology) , simple (philosophy) , elastic modulus , bulk modulus , rheology , optics , physics , polymer , philosophy , epistemology
The application of a simple commercially available apparatus to the measurement of the dynamic shear modulus for viscoelastic food dispersions and gels is described. For vibrant gels the shear modulus can be determined to a precision of ±5% in the range 50 to 5 × 10 5 Nm −2 and the value is independent of the frequency as the gel behaves like a simple elastic solid. The measurement causes minimal mechanical disturbance to a gel or dispersion and is thus ideally suited for monitoring weak network structures. With weak or “dead” gels, or pastes, the dynamic modulus at just one frequency, 200 Hz, is found.