Physical Chemistry of Foods

(singke) #1

FIGURE5.9 Illustration of dynamic (oscillatory) measurement of rheological
properties. In (a) the applied shear strainðgÞis shown as a function of timet;ois the
oscillation frequency. In (b–d) the resulting shear stresssis given for an elastic, a
viscous, and a viscoelastic response.dis the phase or loss angle. See text.

Free download pdf