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Determination of the Yield Stress of Semi‐Liquid Foods from Squeezing Flow Data
Author(s) -
CAMPANELLA O. H.,
PELEG M.
Publication year - 1987
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.1365-2621.1987.tb14008.x
Subject(s) - viscometer , yield (engineering) , constant (computer programming) , flow (mathematics) , shear stress , coaxial , shear (geology) , materials science , stress (linguistics) , mechanics , mathematics , chemistry , composite material , viscosity , physics , mechanical engineering , engineering , computer science , linguistics , philosophy , programming language
The yield stress of tomato paste, ketchup, mustard, and mayonnaise was determined from the thickness vs time relationships of squeezed samples having constant area under constant force. The results were virtually independent of the force imposed and the initial thickness of the samples. The readings were in agreement with values determined from shear flow using a coaxial viscometer.