COMPARATIVE STUDY OF LARGE STRAIN METHODS FOR ASSESSING FAILURE CHARACTERISTICS OF SELECTED FOOD GELS

摘要: Vane rheometry was compared with uniaxial compression and torsion in evaluating the effects of strain rate on failure shear stress deformation soybean protein (tofu) gellan gum gels. A Haake VT 550 viscotester used for vane tests, performed an Instron/MTS universal testing machine. Strain or angular at independent three modes. In rheometry, increased increasing low rates (< 0.100 s−1) higher rates. This dependency also evident compression, varying material. For torsion, fracture appeared to be independent. Shear stresses measured were good agreement above 0.025 s−1 tofu gels, respectively. from method lower than compression. Similar texture maps food gels studied generated by plotting values methods. The findings validate technique as alternative rapid textural characterization viscoelastic foods.