Determination of the Yield Stress of Semi‐Liquid Foods from Squeezing Flow Data

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Abstract
The yield stress of tomato paste, ketchup, mustard, and mayonnaise was determined from the thickness vs time relationships of squeezed samples having constant area under constant force. The results were virtually independent of the force imposed and the initial thickness of the samples. The readings were in agreement with values determined from shear flow using a coaxial viscometer.