Comparison of Rheological Behaviour of Salad Sauces

Figures & data

Figure 1 Shear stress vs. shear rate for the sauce 3 at different temperatures, in logarithmic scale: 20°C (•), 25°C (○), 30°C (▪), 35°C (□), 40°C (▵).

Figure 2 Influence of shear rate on shear stress for different sauces, at 30°C, in logarithmic scale. Sauce 1 (▴), sauce 7 (○), sauce 14 (□), sauce 17 (▪).

Table 1 Power law parameters.

		T (°C)
Sauce		20	25	30	35	40
1	n	0.32	0.32	0.32	0.33	0.33
	K (Pa·s ^n)	15.41	12.50	11.17	10.13	8.46
	R ^2	0.999	0.999	0.999	0.999	0.999
2	n	0.32	0.33	0.34	0.35	0.37
	K (Pa·s ^n)	38.35	29.07	24.01	20.59	16.56
	R ^2	0.999	0.999	1.000	1.000	1.000
3	n	0.29	0.30	0.34	0.37	0.39
	K (Pa·s ^n)	34.53	24.52	13.82	10.80	8.77
	R ^2	0.9995	0.9994	0.9994	0.9992	0.9993
4	n	0.38	0.38	0.38	0.38	0.38
	K (Pa·s ^n)	60.46	54.67	50.96	47.41	44.89
	R ^2	0.999	0.999	0.999	0.999	0.999
5	n	0.35	0.35	0.35	0.36	0.36
	K (Pa·s ^n)	12.95	11.41	10.43	9.61	8.75
	R ^2	0.999	1.000	1.000	0.999	0.999
6	n	0.25	0.26	0.28	0.30	0.31
	K (Pa·s ^n)	58.56	52.28	47.06	40.99	36.31
	R ^2	0.999	0.999	0.999	0.999	0.999
7	n	0.25	0.26	0.26	0.27	0.27
	K (Pa·s ^n)	17.84	16.91	15.89	14.90	14.17
	R ^2	0.996	0.997	0.996	0.994	0.994
8	n	0.33	0.33	0.34	0.3	0.34
	K (Pa·s ^n)	15.86	14.48	13.41	11.62	10.50
	R ^2	0.996	0.996	0.995	1.000	0.999
9	n	0.38	0.38	0.39	0.39	0.39
	K (Pa·s ^n)	9.63	8.96	8.13	7.62	6.86
	R ^2	1.000	0.999	0.999	0.999	0.999
10	n	0.48	0.48	0.49	0.50	0.51
	K (Pa·s ^n)	4.60	3.63	3.15	2.68	2.39
	R ^2	0.999	0.999	0.999	0.998	0.998
11	n	0.35	0.36	0.37	0.38	0.39
	K (Pa·s ^n)	15.41	12.51	11.17	10.13	8.46
	R ^2	0.999	0.999	0.999	0.999	0.999
12	n	0.29	0.29	0.29	0.30	0.30
	K (Pa·s ^n)	19.92	16.85	16.01	14.25	13.03
	R ^2	0.997	0.999	0.999	0.999	0.999
13	n	0.19	0.19	0.20	0.20	0.21
	K (Pa·s ^n)	19.54	18.54	17.74	17.16	16.39
	R ^2	0.999	1.000	1.000	0.999	0.999
14	n	0.29	0.30	0.31	0.32	0.34
	K (Pa·s ^n)	45.90	37.42	34.51	28.89	23.91
	R ^2	0.999	0.999	1.000	1.000	0.999
15	n	0.35	0.35	0.36	0.36	0.37
	K (Pa·s ^n)	16.70	15.12	14.18	12.99	11.79
	R ^2	0.996	0.998	0.998	0.997	0.996
16	n	0.36	0.38	0.39	0.40	0.42
	K (Pa·s ^n)	27.59	24.50	19.10	16.90	14.11
	R ^2	0.999	0.999	0.999	0.999	0.999
17	n	0.31	0.31	0.31	0.32	0.32
	K (Pa·s ^n)	14.94	13.42	12.01	10.81	9.94
	R ^2	0.999	0.999	0.999	0.999	0.999

Figure 3 Influence of shear rate on apparent viscosity for different sauces, at 20 °C, in logarithmic scale. Experimental values: sauce 4 (▵), sauce 6 (□), sauce 2 (•), sauce 16 (○), sauce 10 (▿), and calculate values (-).

Figure 4 Flow behaviour index vs. temperature for different sauces: Sauce 5 (▴), sauce 8 (○), sauce 2 (□), sauce 16 (▪), sauce 15 (•), sauce 17 (▵), sauce 9 (▿).

Figure 5 Consistency index vs. temperature for different sauces: Sauce 5 (▴), sauce 8 (○), sauce 2 (□), sauce 16 (▪), sauce 15 (•), sauce 17 (▵), sauce 9 (▿).

Table 2 Relationship between power law parameters and temperature.

	n			K
Sauce	Bo	B1 (°C^−1)	R^2	Co (Pa·s^n)	C1 (Pa s^n /°C)	R^2
1	0.3145	0.0003	0.9996	48.103	0.4726	0.9982
2	0.2730	0.0024	0.9963	56.955	1.0413	0.9549
3	0.1745	0.0054	0.9919	57.635	1.3049	0.9074
4	0.3753	0.0001	1.0000	74.733	0.7685	0.9773
5	0.3280	0.0009	0.9974	16.751	0.2040	0.9810
6	0.1919	0.0030	0.9916	80.501	1.1154	0.9979
7	0.2324	0.0011	0.9986	21.550	0.1870	0.9971
8	0.3251	0.0004	0.9971	21.315	0.2714	0.9946
9	0.3626	0.0008	0.9975	12.372	0.1378	0.9966
10	0.4406	0.0018	0.9997	6.5127	0.1074	0.9519
11	0.3094	0.0021	0.9990	21.298	0.3254	0.9626
12	0.2724	0.0007	0.9995	25.841	0.3277	0.9590
13	0.1717	0.0008	0.9998	22.488	0.1537	0.9915
14	0.2377	0.0025	0.9940	65.636	1.0504	0.9799
15	0.3285	0.0010	0.9968	21.323	0.2389	0.9945
16	0.3050	0.0028	0.9990	41.172	0.0910	0.9790
17	0.2971	0.0005	0.9902	19.796	0.2524	0.9895