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A Rheological Model for Milk Products
Author(s) -
NAND KISHORE AWADHWAL,
SINGH C.P.
Publication year - 1985
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.1365-2621.1985.tb10545.x
Subject(s) - rheology , superposition principle , yield (engineering) , constant (computer programming) , relaxation (psychology) , stress relaxation , deformation (meteorology) , materials science , thermodynamics , mathematics , physics , computer science , composite material , mathematical analysis , creep , programming language , psychology , social psychology
A rheological model consisting of Maxwell units with yield elements is introduced. Mathematial analysis of the model for the case of loading at constant rate of deformation before and after yield and stress relaxation has been done. The model constants are determined by data superposition technique and an analytical method. The model can easily be adopted to suit the behavior of milk products which may or may not have yield value and may have any number of relaxation times. Results of tests on sweetened condensed milk, butter and Paneer are used to illustrate the model.