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A NEW EMPIRICAL MODEL TO SIMULATE TRANSIENT SHEAR STRESS GROWTH IN SEMI‐SOLID FOODS 1
Author(s) -
MASON PHILLIP L.,
BISTANY KAREN L.,
PUOTI MARIA G.,
KOKINI JOZEF L.
Publication year - 1982
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1982.tb00293.x
Subject(s) - transient (computer programming) , stress relaxation , shear stress , shear (geology) , power law , mechanics , stress (linguistics) , relaxation (psychology) , materials science , shear rate , thermodynamics , mathematics , physics , computer science , composite material , rheology , psychology , statistics , social psychology , linguistics , creep , philosophy , operating system
A family of models has been developed which has the ability to simulate transient shear stress growth in foods. The models can be written as follows: Three relaxation terms (seven parameters) are necessary to stimulate transient shear stress growth for stick butter, tub margarine and peanut butter at shear rates of 10 s −1 and 100 s −1 . At small times the model tends to: which simulates the stress growth part of the curve. At long times the models tend to the power‐law. The series of relaxation terms allows for the introduction of several time scales in the relaxation behavior of each food.