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NEW METHOD FOR THE DETERMINATION OF YIELD STRESS 1
Author(s) -
KEE D.,
TURCOTTE G.,
FILDEY K.,
HARRISON B.
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.tb00254.x
Subject(s) - yield (engineering) , stress (linguistics) , materials science , process engineering , engineering , composite material , philosophy , linguistics
A method is proposed for determining the yield stress of liquid and semi‐liquid foods. The described technique makes use of a modified Fisher Autotensiomat apparatus. A yield stress range of from 20 dynes/cm 2 to about 900 dynes/cm 2 was covered by products such as condensed milk and tomato paste, respectively. The data were compared with the results obtained with a Ferranti‐Shirley cone and plate viscometer, a Chainomatic Beckers balance and a Thomas‐Stormer viscosimeter. With the exception of the data from the latter instrument, the results were in good agreement.