Yield Stress in Foods: Measurements and Applications

Figures & data

Figure 1 Static and dynamic yield stress (from[15]).

Figure 2 Typical strain-time curves obtained during yield stress measurement by the creep-recovery test (from[1]).

Figure 3 Stress ramp curve for margarine (from[21]).

Figure 4 Illustration of a cone penetrometer assembly (from[25]).

Figure 5 Dynamic oscillatory measurement (from[15]).

Figure 6 Schematic of the flow in an inclined plate (from[28]).

Figure 7 Illustration of post-withdrawal drainage process (from[29]).

Figure 8 Schematic of a typical four-bladed vane (left) and how it is used during measurement (right). [H = vane height, D = vane diameter, D_T = container diameter, Ω = angular velocity, (a): immersed in the sample (Z₁ and Z₂ height of sample above and below the vane, respectively); (b): top surface in level with sample] (from[25]).

Figure 9 Typical response curve for yield stress measurement with the vane method under controlled shear-stress mode. Shear stress τ₁ through τ₅ are applied each for certain duration.

Figure 10 Typical torque versus time response curve for yield stress measurement with the vane method under controlled shear-rate mode (from[25]).

Figure 11 Geometry of squeezing flow test under constant area and constant volume (from[38]).

Figure 12 Schematic of imperfect squeezing flow apparatus (from[40]).

Figure 13 Typical profile in squeeze flow testing for two types of fluids: Newtonian (full line) and Bingham (dashed line) (from[36]).

Figure 14 Picture of the dual sample well UW Meltmeter (Left) and sample formed with the lever in the down position (from[21]).

Figure 15 Illustration of the plate method in measuring yield stress (from[28]).

Figure 16 (A) Typical response of the plate method; and (B) yield stress obtained from extrapolation of measured shear stress versus platform speed (from[28]).

Figure 17 (A) Schematic diagram of the slotted-plate device; and (B) typical time response curve (from[45]).

Figure 18 Schematic diagram of the initial and final state of stress distribution (from[22]).

Figure 19 Schematic diagram of the slump test (from[22]).

Figure 20 Schematic diagram of the MRI apparatus integrated into tube viscometer (from[54]).

Figure 21 (A) Structure of dry; and (B) wet foams (on Left). Schematic diagram of the solid-like and liquid-like behaviors of foams (on right) (from[64]).

Figure 22 Schematic of chocolate coating application with enrobing technology (from[54]).

Figure 23 Spreadability map for elastoplastic foods: (M) margarine spread; (PCS) processed cheese spread; (PB) peanut butter; (RFPB) reduced fat peanut butter; (GJ) grape jelly; (CC) cream cheese; (FCC) free cream cheese; (B) touch of butter; (FY) fat free plain yogurt; (SC) sour cream; (NSC) non-fat sour cream; (WT) whipped cream; and (FWT) fat free whipped cream (from[74]).

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