Squeezing flow for rheological characterisation of food materials,

Patrice Estellé (1) , Christophe Lanos (1) , Yannick Mélinge (1) , Colin Servais

1 LGCGM - Laboratoire de Génie Civil et Génie Mécanique

The rheological behaviour of commercial mayonnaises is investigated by means of a squeeze flow rheometer. Theoretical study is based on plastic flow analysis. Data analysis of this test shows that the mayonnaises behaviour at low shear rate is mainly plastic. Result analysis allows differentiating the material rheological response and the material friction effect on the plates. Results highlight the influence of the boundary conditions and roughness conditions. The increasing of compression speed changes the value of apparent plastic yield value and the friction yield value. A tribological law links friction stress and sliding velocity. The interface effects are not the same for all the tested mayonnaises. A probable change of internal structure explains this phenomenon. Finally, the simple compression test proved suitable for food materials characterisation.

Domaines: Sciences de l'ingénieur [physics]

Patrice Estellé, Christophe Lanos, Yannick Mélinge, Colin Servais. Squeezing flow for rheological characterisation of food materials,. 3rd International Symposium on Food Rheology and Structure (ISFRS 2003), Feb 2003, Zurich, Switzerland. pp.115-119. ⟨hal-00664501⟩