Comparative study of viscoelastic properties using virgin yogurt
- Lawrence Livermore National Laboratory, Livermore, California 94551 (United States)
- Los Alamos National Laboratory, Los Alamos, New Mexico 87544 (United States)
We describe six different tests used to obtain a consistent set of viscoelastic properties for yogurt. Prior to yield, the shear modulus {mu} and viscosity {eta} are measured nondestructively using the speed and damping of elastic waves. Although new to foodstuffs, this technique has been applied to diverse materials from metals to the earth{close_quote}s crust. The resultant shear modulus agrees with {mu}{approximately}E/3 for incompressible materials, where the Young{close_quote}s modulus E is obtained from a stress{endash}strain curve in compression. The tensile yield stress {tau}{sub o} is measured in compression and tension, with good agreement. The conventional vane and cone/plate rheometers measured a shear stress yield {tau}{sub os}{approximately}{tau}{sub o}/{radical} (3) , as expected theoretically, but the inferred {open_quotes}apparent{close_quotes} viscosity from the cone/plate rheometer is much larger than the wave measurement due to the finite yield ({tau}{sub os}{ne}0). Finally, we inverted an open container of yogurt for 10{sup 6} s{gt}{eta}/{mu} and observed no motion. This demonstrates unequivocally that yogurt possesses a finite yield stress rather than a large viscosity. We present a constitutive model with a pre-yield viscosity to describe the damping of the elastic waves and use a simulation code to describe yielding in complex geometry. {copyright} {ital 1998 Society of Rheology.}
- OSTI ID:
- 642510
- Journal Information:
- Journal of Rheology, Vol. 42, Issue 4; Other Information: PBD: Jul 1998
- Country of Publication:
- United States
- Language:
- English
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