Viscoelastic characterization of selected foods over an extended frequency range |
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| Authors: | Ajay P. Singh Roderic S. Lakes Sundaram Gunasekaran |
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| Affiliation: | (1) Department of Biological Systems Engineering, University of Wisconsin-Madison, 460 Henry Mall, Madison, WI 53706, USA;(2) Department of Engineering Physics, University of Wisconsin-Madison, 460 Henry Mall, Madison, WI 53706, USA |
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| Abstract: | 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. |
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| Keywords: | Food Generalized Maxwell model Linear viscoelasticity Stress-induced fluid flow Time– temperature superposition |
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