Viscoelastic characterization of selected foods over an extended frequency range

Autor:	Ajay Paul Singh, Sundaram Gunasekaran, Roderic S. Lakes
Rok vydání:	2006
Předmět:	Time–temperature superposition Generalized Maxwell model Chemistry Range (statistics) Fluid dynamics Analytical chemistry General Materials Science Composite material Condensed Matter Physics Mozzarella cheese Isothermal process Viscoelasticity Characterization (materials science)
Zdroj:	Rheologica Acta. 46:131-142
ISSN:	1435-1528 0035-4511
Popis:	Three disparate food systems (gummy candy, Mozzarella cheese, and cooked ham) were characterized for their viscoelastic behavior under isothermal conditions over an extended frequency range of 10−3 to 104 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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::380c96a80936d7887f58ede745431a19 https://doi.org/10.1007/s00397-006-0107-1 Zobrazit plný text záznamu Full text from SpringerLink