YIELD STRESS OF FOOD DISPERSIONS WITH THE VANE METHOD AT CONTROLLED SHEAR RATE AND SHEAR STRESS

B. YOO; M. A. RAO; J. F. STEFFE

doi:10.1111/j.1745-4603.1995.tb00780.x

YIELD STRESS OF FOOD DISPERSIONS WITH THE VANE METHOD AT CONTROLLED SHEAR RATE AND SHEAR STRESS

B. YOO, M. A. RAO, J. F. STEFFE

Department of Food Science & Biotechnology

Research output: Contribution to journal › Article › peer-review

61 Scopus citations

Abstract

The vane method was used to measure yield stresses of 15 commercial food dispersions under controlled shear stress (Cσ) and controlled shear rate (C) operating conditions. Magnitudes of yield stress (σ_σ) at Cσ were higher than those of yield stress (σ) at C on tomato products and baby foods. There were good linear correlations (R²= 0.96, 0.86) between γ and σ^σ for food dispersions with undisturbed structure (UDS) and with broken down structure (BDS). Data obtained under Cσ were also used to calculate shear moduli of foods.

Original language	English
Pages (from-to)	1-10
Number of pages	10
Journal	Journal of Texture Studies
Volume	26
Issue number	1
DOIs	https://doi.org/10.1111/j.1745-4603.1995.tb00780.x
State	Published - Feb 1995

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YIELD STRESS OF FOOD DISPERSIONS WITH THE VANE METHOD AT CONTROLLED SHEAR RATE AND SHEAR STRESS

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