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1987•Journal of Texture StudiesRequires access

A GENERALIZED RHEOLOGICAL MODEL FOR INELASTIC FLUID FOODS1

Robert Y. Ofoli, R.G. MORGAN, James F. Steffe

Open publisher page 49 citations

Abstract

A versatile four‐parameter model is presented for the rheological characterization of inelastic fluid foods. The model has been shown to accurately represent shear stress versus shear rate, and apparent viscosity versus shear rate relationships for several food materials. By appropriate specification of the four parameters of the model, conventional rheological models used in fluid food analyses (power law, Bingham plastic, Herschel‐Bulkley, Casson, Heinz‐Casson, and Mizrahi‐Berk) can be obtained from the generalized equation.

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What this paper is about

A versatile four‐parameter model is presented for the rheological characterization of inelastic fluid foods. The model has been shown to accurately represent shear stress versus shear rate, and apparent viscosity versus shear rate relationships for several food materials. By appropriate specification of the four parameters of the model, conventional rheological models used in fluid food analyses (power law, Bingham plastic, Herschel‐Bulkley, Casson, Heinz‐Casson, and Mizrahi‐Berk) can be obtained from the generalized equation.

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Available abstract

A versatile four‐parameter model is presented for the rheological characterization of inelastic fluid foods. The model has been shown to accurately represent shear stress versus shear rate, and apparent viscosity versus shear rate relationships for several food materials. By appropriate specification of the four parameters of the model, conventional rheological models used in fluid food analyses (power law, Bingham plastic, Herschel‐Bulkley, Casson, Heinz‐Casson, and Mizrahi‐Berk) can be obtained from the generalized equation.

Key concepts: Rheology, Bingham plastic, Shear rate, Herschel–Bulkley fluid, Shear (geology), Power law, Shear viscosity, Materials science

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