Abstract
The rheological properties of white sauce during the process of cooking were investigated by using a Rotovisco RV3 viscometer. Calculation of the rigidity was made by Lin's equation which is modified in consideration of the instrumental parameters. The rigidity and yield stress of white sauce were increased with the rise of cooking temperature. It was proved that the rheological properties of any sample of white sauce were plastic flow with yield stress and also were shear thinning flow. Its thixotropic property was increased with the rise of cooking temperature up to 80-97°C. By cooking the white sauce from 60t down to 20°C the rigidity and yield stress were increased remarkably. The apparent activation energy for flow of white sauce was 4.52 kcal/mol.
