USE OF STEADY, TRANSIENT AND HYSTERESIS TESTS IN CHARACTERIZING FOODSTUFFS

Authors
DEKEE D TURCOTTE G FONG CFCM
Citation
D. Dekee et al., USE OF STEADY, TRANSIENT AND HYSTERESIS TESTS IN CHARACTERIZING FOODSTUFFS, Journal of food engineering, 30(1-2), 1996, pp. 163-170
Citations number
10
Categorie Soggetti
Food Science & Tenology","Engineering, Chemical
Journal title
Journal of food engineering → ACNP
ISSN journal
02608774
Volume
30
Issue
1-2
Year of publication
1996
Pages
163 - 170
Database
ISI
SICI code
0260-8774(1996)30:1-2<163:UOSTAH>2.0.ZU;2-3
Abstract
The first order kinetic rheological model proposed previously by the a uthors is used here to describe the steady viscosity over a wide range of shear rates and the transient viscosity, as well as hysteresis loo ps for a product such as mayonnaise. The model is characterized by fiv e parameters and adequately describes the data. Copyright (C) 1996 Els evier Science Limited