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YIELD STRESS OF FOOD DISPERSIONS WITH THE VANE METHOD AT CONTROLLED SHEAR RATE AND SHEAR STRESS
Author(s) -
YOO B.,
RAO M. A.,
STEFFE J. F.
Publication year - 1995
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.1745-4603.1995.tb00780.x
Subject(s) - shear rate , shear stress , materials science , shear (geology) , stress (linguistics) , yield (engineering) , geotechnical engineering , composite material , rheology , geology , philosophy , linguistics
The vane method was used to measure yield stresses of 15 commercial food dispersions under controlled shear stress (Cσ) and controlled shear rate (C) operating conditions. Magnitudes of yield stress (σ σ ) at Cσ were higher than those of yield stress (σ) at C on tomato products and baby foods. There were good linear correlations ( R 2 = 0.96, 0.86) between γ and σ σ for food dispersions with undisturbed structure (UDS) and with broken down structure (BDS). Data obtained under Cσ were also used to calculate shear moduli of foods.