A Method for Measurement of the Transient Response of Semisolid Foods Under Steady Shear |
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| Authors: | J. I. LEWIS C. F. SHOEMAKER |
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| Affiliation: | Authors Lewis and Shoemaker are with the Dept. of Food Science and Technology, Univ. of California, Davis, CA 95616. |
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| Abstract: | A Weissenberg Rheogoniometer was interfaced to a microcomputer for data acquisition, filtering, and processing. Reproducible and accurate measurements were made during steady shear of the transient stress response, characteristic of time-dependent semisolid foods. Differences between the initial flow process were found between two brands of commercial mayonnaise and one of spoonable salad dressing. |
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