Analysis of Non-linearity and Large Deformation Behavior of Foods with Development of Trial Sealed and Displacement Changeable Type Rheometer for Dynamic Viscoelasticity.

点击翻译按钮获取中文摘要

The rheological properties of foods and food staffs such as fish meets, foam of egg white, polysaccharide gels and starches were measured by existing rheological apparatus in order to clarify and pigeonhole the rheological behavior of foods. While newly trial viscoelastic apparatus were made up. The apparatus was displacement changeable. As the test fixture, sealed cone-and-plate was prepared to prevent the evapolation of water in sample while measuring and to give the large deformation. Furthermore, driving unit of the apparatus can be controlled the forced vibration, uniform velocity rotation and step rotation. Hence, dynamic viscoelastic behavior, steady shear viscosity and RCP(raised cosine pulse) can be measured. The temperature controlled and driving unit were connected with computer. The computed program was supported the many types measurement and spontaneous analysis.From the measurement of some foods by the new rheometer, it was found that ; "(1)" the linear rage of strain-stress was not uniform among foods but individual ; "(2)" under the large deformation, dispersion system such as ketchup and mayonnaise possessed the another relaxation phenomena ; "(3)" the human sense for viscosity might be influenced by very low shear rate region ; "(4)" RCP was very useful methods to investigate the sol-gel transition during heating.