CHARACTERIZATION OF THE STRESS RELAXATION CURVES OF SOLID FOODS

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Abstract
Relaxation curves of Agar gel, apple, bologna sausage, bread, cheddar cheese, pear and potato specimens, at various deformation levels, were normalized and fitted to the equation: [F0 ‐ F(t)J /F, = abt/(1 + bt) where F, is the initial force, f(t) the force after time t and a and b constants. Unlike other equations (e.g. a series of exponential terms derived from a Maxwellian model), this equation contains only two constants and these are directly related to the curve shape features. This enables simple comparison between the shape characteristics of curves of different materials. Similarly, the equation facilitates quantitative evaluation of the effects of the straining history on the shape of the stress relaxation curves of solid foods.