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FURTHER APPLICATIONS OF THE MODIFIED GEL RIGIDITY MODULUS APPARATUS
Author(s) -
ATKIN G.,
SHERMAN P.
Publication year - 1980
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.1745-4603.1980.tb00251.x
Subject(s) - rheology , creep , rigidity (electromagnetism) , viscoelasticity , materials science , simplicity , modulus , composite material , food science , chemistry , physics , quantum mechanics
An apparatus previously used to evaluate the rheological properties of weak milk gels has proved suitable for studying the creep compliance—time behaviour of fruit yoghurt, mayonnaise and fruit jams. All samples exhibited viscoelastic properties. The equipment is recommended for its simplicity of design and operation, and because of its ability to test foods containing fruit pieces. The size and weight of the fruit must be known since these quantities influence the creep compliance behaviour.