ReviewDynamic oscillatory shear testing of foods — selected applications
Section snippets
Dynamic tests
The dynamic test is performed applying a small sinusoidal strain (or stress) and measuring the resulting stress (or strain). These small-amplitude oscillatory tests are commonly performed in shear and hence the abbreviation SAOS, for small-amplitude oscillatory shear, is commonly used to represent dynamic viscoelastic tests. Though not yet very popular, the dynamic tests are also performed in compression/tensile mode 1, 2 and in large amplitude shear mode (at strains in excess of 100%) [3]. It
Selected applications
Generally speaking, an investigation employing SAOS method should begin with the determination of strain or stress limit for which the linear viscoelasticity theory is applicable. For this, a strain or stress sweep test must be performed at a low frequency (e.g., 1 Hz) by increasing the amplitude of the imposed strain/stress. This test is schematically illustrated in Fig. 1. Once the linear viscoelastic limit is determined, we can proceed with further experiments (e.g., frequency-sweep) made at
Summary
The theory of dynamic viscoelastic tests has been known for long and have been in use in the polymer industry. However, the application of dynamic tests for studying food materials have been delayed until recently due to either lack of proper instrumentation and/or high cost. The advances in computer and instrumentation technology have led to improved rheometer design at an affordable cost. This has promoted widespread use of dynamic rheological testing of foods. The ability of dynamic
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