Digitizer Aided Determination of Yield Stress in Semi‐Liquid Foods

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Abstract
The yield stress of semi‐liquid foods could be conveniently determined from their apparent viscosity vs shear stress relationship. The data source of these plots were experimentally recorded flow curves which were digitized and processed using a graphics tablet and a computer. The applicability of the procedure was demonstrated in simulated flow curves with known yield stress and in published rheological data where the yield stress was independently determined.

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