Broadband Viscoelastic Spectroscopy: A New Technique for Characterizing Rheological Behavior of Solid Foods

Figures & data

Figure 1 Schematic diagram of the BVS (after[22]).

Figure 2 Rheological behavior inferred from dynamic data obtained with the BVS and the master curve constructed using data from the Bohlin rheometer at the reference temperature of 22°C for cooked ham (after[16]).

Figure 3 Rheological behavior inferred from dynamic data obtained with the BVS and the master curve of the results from the Bohlin rheometer at the reference temperature of 22°C for gummy candy (after[16]).

Figure 4 Rheological behavior inferred from dynamic data obtained with the BVS and the master curve of the results from the Bohlin rheometer at the reference temperature of 22°C for Mozzarella cheese (after[16]).

Figure 5 Whey protein isolate gel specimen mounting.

Figure 6 Creep behavior of whey protein isolate gel at different levels of applied torque.

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