Abstract
A new method using a non-rotational concentric cylinder (NRCC) rheometer was used to determine the viscoelasticities of selected viscous liquid foods. The results were compared with those of conventional dynamic viscoelastic measurements. Two two-element models, the Maxwell model and the Voigt model, were used to describe the viscoelastic behavior of model foods measured by the NRCC method, which generates force-time curves. Mayonnaises with 28-36 w/w% water content and the 4 w/w% gelatinized potato starch exhibited Maxwell behavior with convex force-time curves. In contrast, mayonnaises with 20-24 w/w% water content and 5-7 w/w% gelatinized potato starches exhibited Voigt behavior with straight force-time curves. These results were in good agreement with the results given by the dynamic viscoelastic method. The G' value of the Maxwell model-like samples showed frequency dependence, while the G' values of the Voigt model-like samples exhibited less pronounced frequency dependence over the observed range.
