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Viscoelastic characterization of selected foods over an extended frequency range

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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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Authors and Affiliations

  1. Department of Biological Systems Engineering, University of Wisconsin-Madison, 460 Henry Mall, Madison, WI 53706, USA

    Ajay P. Singh & Sundaram Gunasekaran

  2. Department of Engineering Physics, University of Wisconsin-Madison, 460 Henry Mall, Madison, WI 53706, USA

    Roderic S. Lakes

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  1. Ajay P. Singh
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  2. Roderic S. Lakes
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  3. Sundaram Gunasekaran
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Correspondence to Sundaram Gunasekaran.

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Singh, A.P., Lakes, R.S. & Gunasekaran, S. Viscoelastic characterization of selected foods over an extended frequency range. Rheol Acta 46, 131–142 (2006). https://doi.org/10.1007/s00397-006-0107-1

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  • DOI: https://doi.org/10.1007/s00397-006-0107-1

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