A COMPUTERIZED METHOD TO ANALYZE THE CREEP BEHAVIOR OF VISCOELASTIC FOODS
- 1 August 1988
- journal article
- research article
- Published by Wiley in Journal of Texture Studies
- Vol. 19 (2) , 171-183
- https://doi.org/10.1111/j.1745-4603.1988.tb00934.x
Abstract
A computer‐aided method was developed to simplify the analysis of creep behavior and to determine the elasticity, the Newtonian viscosity and individual viscosities of viscoelastic foods. The method enabled the inclusion of all creep compliance data in the analysis, and reduced the analysis time from hours to minutes. The method was tested in the calculation of rheological properties of wheat flour dough.This publication has 6 references indexed in Scilit:
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