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KMID : 1007519960050030201
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Food Science and Biotechnology
1996 Volume.5 No. 3 p.201 ~ p.205
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Use of Dynamic Rheometer to Determine a Rheological Model for a Viscoelastic Food Sol
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Lee Ki-Young
Lee Hyeon-Gyu
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Abstract
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Viscoelastic food sol can be characterized by dynamic experiments where a sinusoidally oscillating or strain is applied to the material. Alaska pollock surimi paste and tomato paste were characterized by a dynamic frequency sweep method on the dynamic rheometer. In order to analyze viscoelastic food materials, mathematical models were studied. A power law model was analyzed to characterize the materials. The equations of a power law model for surimi paste and tomato paste were η*=η´-iη"=678×ω=0.95167-i×5044×ω^(0.90712) and η*=η´-iη"=391×ω^1.1684-i×1847×ω^(0.85043), respectively. From these equations, it may be concluded that tomato paste is more viscous (higher η´) and less elastic (lower η") than surimi paste. The ratio of energy lost/ total energy input for these materials decreased with increasing frequency. Therefore, these materials exhibited the typical dependency of viscoelastic behavior with time.
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KEYWORD
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