| Abstract: | ![]()
A method is proposed for determining the yield stress of liquid and semi-liquid foods. The described technique makes use of a modified Fisher Autotensiomat apparatus. A yield stress range of from 20 dynes/cm2 to about 900 dynes/cm2 was covered by products such as condensed milk and tomato paste, respectively. The data were compared with the results obtained with a Ferranti-Shirley cone and plate viscometer, a Chainomatic Beckers balance and a Thomas-Stormer viscosimeter. With the exception of the data from the latter instrument, the results were in good agreement. |
