Comparison of rheological behaviour of salad sauces

Abstract

Seventeen commercial salad sauces, made by different manufacturers, were studied to examine their rheological properties. Rheological studies include determination of the following: (a) flow curves with a controlled shear rate or shear stress, and (b) curves showing the time and temperature dependence of apparent viscosity. Apparent viscosity was correlated using the power-law model. The flow behaviour index, n, and the consistency index, K, were calculated and their variation with the temperature (between 20 and 40°C) was studied. Their values varied between 0.19 and 0.51, for n, and between 2.39 and 60.5, for K.