MEASURING RHEOLOGICAL CHARACTERISTICS AND SPREADABILITY OF SOFT FOODS USING A MODIFIED SQUEEZE-FLOW APPARATUS

@inproceedings{Sun2009MEASURINGRC,
  title={MEASURING RHEOLOGICAL CHARACTERISTICS AND SPREADABILITY OF SOFT FOODS USING A MODIFIED SQUEEZE-FLOW APPARATUS},
  author={Adriano Sun and Sundaram Gunasekaran},
  year={2009}
}
jts_181 275..287 The rheological characteristics of soft foods such as peanut butter, mayonnaise and margarine were evaluated by the UW Meltmeter, a modified squeezing-flow device, applying a constant load under constant volume and changing area. Sample thickness profiles were measured as a function of time and the yield stress was calculated via a Herschel‐Bulkley model as a measure of spreadability. Peanut butter exhibited the highest yield stress value (1.31‐1.45 kPa) followed by margarine… CONTINUE READING
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