Abstract
Modeling of food deformation behavior is vital for structural characterization. This research was undertaken to study the rheological properties of beef by developing mathematical models for different packaging and temperature conditions. The rheological properties of the beef sample, packaged in a polyethylene (LD and HD) and aluminum foil (A foil), were determined experimentally at -20oC and 5oC for 0‒ 60 days. Power law, Herschel-Bulkley and Tiu-Boger theories, formulated for a period-dependent deformation, were used to constitute the models. Results show that the deformation index varies in the range of 1< n< 3, indicating a nonNewtonian shear thickening behavior. Also, a better estimation of the deformation consistency, k was obtained using the Tiu-Boger theory for the A. Foil at 5oC and Herschel-Bulkley theory for the LD at -20oC. The models are significant with MSE <5% and R2 > 85%, suggesting their suitability for industrial scale-up prediction.
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