COMPARISON OF STEADY SHEAR RHEOLOGICAL PROPERTIES AND SMALL AMPLITUDE DYNAMIC VISCOELASTIC PROPERTIES OF FLUID FOOD MATERIALS

Abstract

Small amplitude dynamic viscoelastic properties of apple butter, mustard, tub margarine, and mayonnaise are compared with their respective properties in steady shear flow in the range of shear rates and frequencies of 0.1‐100 sec−1 using a Rheometrics Mechanical Spectrometer. Comparison of dynamic and steady viscosities shows that dynamic viscosities (η*) are much larger than steady viscosities (η). Consequently the Cox‐Merz rule is not obeyed. Moreover the obvious nonlinearity suggests that shift‐factor type relationships are not obeyed either. The in‐phase (η') component of the dynamic viscosity shows similar behavior when compared to the steady viscosity (η).Comparison of G′/ω2 and Ψ1 also suggests that any of the results predicted by classical theories of viscoelasticity are not obeyed. G'/ω2 is always much larger than Ψ1 and the relationship between these two material functions is nonlinear.