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A GENERALIZED RHEOLOGICAL MODEL FOR INELASTIC FLUID FOODS 1
Author(s) -
OFOLI R. Y.,
MORGAN R. G.,
STEFFE J. F.
Publication year - 1987
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.1745-4603.1987.tb00899.x
Subject(s) - rheology , bingham plastic , shear rate , herschel–bulkley fluid , shear (geology) , power law , shear viscosity , materials science , viscosity , generalized newtonian fluid , shear stress , thermodynamics , mechanics , mathematics , physics , composite material , statistics
A versatile four‐parameter model is presented for the rheological characterization of inelastic fluid foods. The model has been shown to accurately represent shear stress versus shear rate, and apparent viscosity versus shear rate relationships for several food materials. By appropriate specification of the four parameters of the model, conventional rheological models used in fluid food analyses (power law, Bingham plastic, Herschel‐Bulkley, Casson, Heinz‐Casson, and Mizrahi‐Berk) can be obtained from the generalized equation.