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RHEOLOGICAL PROPERTIES OF SEMI‐SOLID FOODSTUFFS Viscoelasticity and Its Role in Quality Control
Author(s) -
DAVIS S. S.
Publication year - 1973
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1973.tb00652.x
Subject(s) - penetrometer , viscometer , viscoelasticity , rheology , creep , materials science , rheometer , cylinder , quality (philosophy) , mechanics , composite material , viscosity , mechanical engineering , engineering , physics , geology , soil science , soil water , quantum mechanics
Samples of lard and shortening have been examined by five rheological techniques: cone penetrometer, Ferranti‐Shirley cone and plate viscometer, concentric cylinder creep, creep by spherical indentor and oscillatory testing using the Weissenberg rheogoniometer. The derived data are discussed critically with reference to the measurement of parameters for use in quality control and the development of theories of fat structure based on molecular structure and chemical interaction. Penetrometer and continuous shear viscometer measurements are not recommended. Instead, creep testing (and the calculation of viscoelastic parameters) is suggested for quality control purposes.