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A Method for Measurement of the Transient Response of Semisolid Foods Under Steady Shear
Author(s) -
LEWIS J. I.,
SHOEMAKER C. F.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb13199.x
Subject(s) - transient (computer programming) , shear (geology) , materials science , shear stress , flow properties , mechanics , composite material , computer science , physics , operating system
A Weissenberg Rheogoniometer was interfaced to a microcomputer for data acquisition, filtering, and processing. Reproducible and accurate measurements were made during steady shear of the transient stress response, characteristic of time‐dependent semisolid foods. Differences between the initial flow process were found between two brands of commercial mayonnaise and one of spoonable salad dressing.