Squeezing flow of semi liquid foods between parallel Teflon coated plates

Samples of commercial tomato paste, low fat mayonnaise and mustard about 6- 8 mm thick were squeezed to 0.8 mm at various speeds between 5 mm min(-1) a nd 25 mm min(-1) between Teflon-coated parallel plates 127 mm in diameter u sing an Instron UTM Model 5542. All the log force vs log height relationshi ps had a clearly identified linear region. This indicated that a dominant s queezing flow regime was achieved at about 3 mm height, and that the machin e has the proper stiffness to perform the tests. The stress level at a pre- selected height in this region is a measure of consistency, sensitive enoug h to distinguish between products of different brands. The residual stress after relaxation for about 2 min was on order of 10-50% of the initial stre ss, an indication that all three foods have a considerable structural integ rity. In all three products there was a considerable discrepancy between th e observed rate effects and predictions based on a pseudoplastic (power law ) model. It could be described by the empirical relation (F-nu1 - F-R)/(F ( nu2) - F-R) = (V-1/V-2)(m) where F-nu1 and F-nu2 are the forces at the give n displacement reached at speeds nu (1) and nu (2) respectively, F-R is the residual force after relaxation (found to be practically rate independent) , and m is a constant of the order of 0.15-0.33, independent of the compres sion velocities ratio but characteristic of the food and brand. The calcula ted elongational viscosity was not a unique function of biaxial strain rate . To a certain extent, this was probably due to imperfect lubrication. But it was also a manifestation of these products considerable structural integ rity which cannot be accounted for by models developed for ideal liquids.