Viscoelastic characterization of selected foods over an extended frequency range

被引：22

作者：

Singh, Ajay P.

Lakes, Roderic S.

Gunasekaran, Sundaram

机构：

[1] Univ Wisconsin, Dept Biol Syst Engn, Madison, WI 53706 USA

[2] Univ Wisconsin, Dept Engn Phys, Madison, WI 53706 USA

来源：

RHEOLOGICA ACTA | 2006年 / 46卷 / 01期

关键词：

food generalized; Maxwell model; linear viscoelasticity; stress-induced fluid flow; time-temperature superposition;

D O I：

10.1007/s00397-006-0107-1

中图分类号：

O3 [力学];

学科分类号：

08 ; 0801 ;

摘要：

Three disparate food Mozzarella systems (gummy candy, cheese, and cooked ham) were characterized for their viscoelastic behavior under isothermal conditions over an extended frequency range of 10(-3) to 10(4) Hz using broadband viscoelastic spectroscopy (BVS). The materials were tested for any stress-induced fluid flow. However, no evidence of fluid flow was found under the tested frequency range. Validity of time-temperature superposition for the selected materials was also tested and compared with data from BVS.

引用

页码：131 / 142

页数：12

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