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COMPLETE RHEOLOGICAL CHARACTERIZATION OF TIME‐DEPENDENT FOOD PRODUCTS
Author(s) -
TIU C.,
BOGER D. V.
Publication year - 1974
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.1745-4603.1974.tb01439.x
Subject(s) - rheology , shear thinning , materials science , characterization (materials science) , yield (engineering) , biological system , food science , composite material , chemistry , nanotechnology , biology
Rheological data are presented for three mayonnaise samples. The material shows pseudoplastic behaviour, and also exhibits a yield stress and time‐dependent characteristics. Mayonnaise data are used to demonstrate how the time‐dependent behaviour of a food product can be completely characterized using a simplified kinetic and rheological model.