An approach to modeling the rheological properties of food materials

The aim of this study was to develop a mathematical model describing the rheological properties of food materials, including the elastic modulus, consistency index, flow index and flow limit, that are not dependent on the tests (creep and compression stress relaxation) used to establish those values. A rheological model was designed as a parallel combination of spring, viscous and plastic elements. The model was verified logically and empirically based on the results of creep tests and compression stress relaxation tests performed on 10 × 10 × 10 mm cubes cut out from roasted turkey breast muscles. An analysis of the model’s susceptibility to variations in rheological properties indicates that the model is sensitive to changes in the values of the elastic modulus, flow limit and flow index, but it is less susceptible to changes in the consistency index. The model generates similar values of the rheological properties of the studied materials regardless of whether they had been determined based on the results of the creep test or the compression stress relaxation test.