EFFECT OF STORAGE ON THE RHEOLOGICAL BEHAVIOR OF BABY FOODS

The effect of storage temperature on rheological behaviour of four var ieties of baby foods was studied. After 24-month storage at 15C and 25 C, the constant A in Weltman model increased significantly for the veg etables, meat and fish samples, and decreased significantly for the fr uit samples. After 24-month storage at 5C and 15C there were no signif icant changes in flow behavior index, consistency index and yield stre ss of the Herschel-Bulkley model for the vegetables, meat, fish and fr uit samples. Increase in storage temperature decreased the consistency index and yield stress of the fruit samples.