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IDENTIFICATION OF STIMULI CONTROLLING THE SENSORY EVALUATION OF VISCOSITY II. Oral Methods
Author(s) -
SHAMA F.,
SHERMAN P.
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.tb00657.x
Subject(s) - shear rate , newtonian fluid , shear stress , shear (geology) , viscosity , rheology , materials science , apparent viscosity , stimulus (psychology) , mechanics , thermodynamics , food science , chemistry , composite material , psychology , physics , psychotherapist
The stimulus associated with oral evaluation of the viscosity of liquid and viscous foods appears to embrace a range of shear rates extending from 10 ‐1 to 1000 s ‐1. The value associated with a particular food depends on its flow characteristics. For liquid foods the stimulus appears to be the shear rate developed at an approximately constant shear stress (∼ 100 dyn cm ‐2 ), whereas for viscous foods it appears to be the shear stress developed at an approximately constant shear rate (∼ 10 s ‐1 ). Additional factors may be involved when evaluating highly viscous non‐Newtonian foods or foods with an oil continuous medium. These are ‘plug flow’ or the spreading coefficient, respectively.