期刊
JOURNAL OF FOOD ENGINEERING
卷 111, 期 2, 页码 351-359出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2012.02.011
关键词
Food materials; Rheological properties; Creep and recovery; Stress relaxation
资金
- Ministry of Science and Higher Education [2 P06T 051 29]
The aim of this study was to develop a mathematical model describing the theological properties of food materials, including the elastic modulus, consistency index, flow index and flow limit, that are not dependent on the tests (creep and compression stress relaxation) used to establish those values. A rheological model was designed as a parallel combination of spring, viscous and plastic elements. The model was verified logically and empirically based on the results of creep tests and compression stress relaxation tests performed on 10 x 10 x 10 mm cubes cut out from roasted turkey breast muscles. An analysis of the model's susceptibility to variations in rheological properties indicates that the model is sensitive to changes in the values of the elastic modulus, flow limit and flow index, but it is less susceptible to changes in the consistency index. The model generates similar values of the rheological properties of the studied materials regardless of whether they had been determined based on the results of the creep test or the compression stress relaxation test. (c) 2012 Elsevier Ltd. All rights reserved.
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