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YIELD STRESS OF STRUCTURED AND UNSTRUCTURED FOOD SUSPENSIONS
Author(s) -
MISSAIRE F.,
QIU CG.,
RAO M. A.
Publication year - 1990
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.1745-4603.1990.tb00495.x
Subject(s) - rheology , materials science , suspension (topology) , drag , yield (engineering) , pulp (tooth) , particle size distribution , particle size , shear stress , composite material , mathematics , chemical engineering , mechanics , engineering , physics , medicine , pathology , homotopy , pure mathematics
Yield stresses of 40 model suspensions of apple pulp particles with unimodal and bimodal particle size distribution in water, of 13 commercial food suspensions, and of 11 prepared apple sauce samples were determined by the vane method (s̀ 0V ), and by application of the Casson (s̀ 0C ) model. For the unstructured (US) apple pulp suspensions magnitudes of s̀ 0V and s̀ 0C were nearly equal, but for the structured commercial and prepared apple sauce samples, magnitudes of s̀ 0V were much higher than s̀ 0C . The ratio of s̀ 0V /s̀ 0C can be used to determine the shear diameter and the degree of structure of a suspension. Energy dissipation due to viscous drag was also higher for the structured suspensions than for the US suspensions. The results suggest that some trends observed with rheological properties of nonfood suspensions may not be applicable to structured food suspensions.