Comparison of rheological behavior of sweet and salad sauces

Abstract

A comparative study of different commercial sauces was carried out from a rheological point of view. The different sauces were divided into sweet and salad, and for each sausage the behavior was studied at different temperatures. The power-law parameters, n and k, for sauces were calculated and their variation with the temperature was studied. On the other hand, the activation energy was calculated for the sweet sauces.