Comparison of rheological behaviour of salad sauces

  • Alvarez E
  • Cancela M
  • MacEiras R
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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 degrees C) was studied. Their values varied between 0.19 and 0.51, for n, and between 2.39 and 60.5, for K.

Author-supplied keywords

  • Apparent viscosity
  • Milk
  • Oil
  • Power law
  • Tomato
  • Vinegar

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  • E. Alvarez

  • M. A. Cancela

  • R. MacEiras

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