Abstract
ABSTRACTA paddle mixer in conjunction with a rotational viscometer was used to determine the yield stress and the shear rate‐shear stress data of apple sauce. Magnitudes of yield stress obtained by extrapolation of the shear rate‐shear stress data according to Casson, Herschel‐Bulkley, and Mizrahi‐Berk models were considerably lower than the experimental values. The experimental values were closer to the Bingham yield values obtained by extrapolation of the straight line portion of the shear rate‐shear stress data. Pulp content and average particle size of the solids affected the magnitudes of the yield stress.
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