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A COMPUTERIZED METHOD TO ANALYZE THE CREEP BEHAVIOR OF VISCOELASTIC FOODS
Author(s) -
BALABAN M.,
CARRILLO A. R.,
KOKINI J. L.
Publication year - 1988
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.1745-4603.1988.tb00934.x
Subject(s) - viscoelasticity , creep , rheology , materials science , elasticity (physics) , newtonian fluid , viscosity , composite material , mechanics , physics
A computer‐aided method was developed to simplify the analysis of creep behavior and to determine the elasticity, the Newtonian viscosity and individual viscosities of viscoelastic foods. The method enabled the inclusion of all creep compliance data in the analysis, and reduced the analysis time from hours to minutes. The method was tested in the calculation of rheological properties of wheat flour dough.