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EFFECT OF STORAGE ON THE RHEOLOGICAL BEHAVIOUR OF BABY FOODS
Author(s) -
ALONSO M.L.,
ZAPICO J.
Publication year - 1996
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.1745-4603.1996.tb00081.x
Subject(s) - rheology , consistency index , consistency (knowledge bases) , food science , fish <actinopterygii> , yield (engineering) , index (typography) , mathematics , chemistry , materials science , biology , fishery , composite material , computer science , geometry , world wide web
The effect of storage temperature on rheological behaviour of four varieties of baby foods was studied. After 24‐month storage at 15C and 25C, the constant A in Weltman model increased significantly for the vegetables, meat and fish samples, and decreased significantly for the fruit samples. After 24‐month storage at 5C and 15C there were no significant changes in flow behavior index, consistency index and yield stress of the Herschel‐Bulkley model for the vegetables, meat, fish and fruit samples. Increase in storage temperature decreased the consistency index and yield stress of the fruit samples.