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 and 25 mm min⁻¹ between Teflon-coated parallel plates 127 mm in diameter using an Instron UTM Model 5542. All the log force vs log height relationships had a clearly identified linear region. This indicated that a dominant squeezing flow regime was achieved at about 3 mm height, and that the machine 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 enough 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 stress, an indication that all three foods have a considerable structural integrity. In all three products there was a considerable discrepancy between the observed rate effects and predictions based on a pseudoplastic (power law) model. It could be described by the empirical relation (F_v1 − F_R)/(F_v2 − F_R)=(V₁/V₂)^m where F_v1 and F_v2 are the forces at the given displacement reached at speeds v₁ and v₂ 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 compression velocities ratio but characteristic of the food and brand. The calculated 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 integrity which cannot be accounted for by models developed for ideal liquids. Received: 1 November 1999 Accepted: 2 May 2000