Comparison of Rheological Behaviour of Salad Sauces

Abstract

Seventeen commercial salad sauces, made by different manufacturers, were studied to examine their rheological properties. Rheological studies include determination of the following: (a) flow curves with a controlled shear rate or shear stress, and (b) curves showing the time and temperature dependence of apparent viscosity. Apparent viscosity was correlated using the power-law model. The flow behaviour index, n, and the consistency index, K, were calculated and their variation with the temperature (between 20 and 40°C) was studied. Their values varied between 0.19 and 0.51, for n, and between 2.39 and 60.5, for K.

Physicochemical and rheological characteristics of commercial chili sauces as thickened by modified starch or modified starch/xanthan mixture

“…Although numerous studies have been conducted on the rheological properties of sauce varieties; for instance, ketchup, barbecue and Mexican sauces, limited work is available for commercial chili sauces (Alvarez et al, 2004;Bhattacharya et al, 1999;Juszczak et al, 2004;Martinez-Padilla and Rivera-Vargas, 2006). Furthermore, none of the works published has investigated in depth the types of hydrocolloid used in commercial chili sauces.…”

“…The rheological properties of food materials can be described by a number rheological models amongst which is the Herschel-Bulkley model that is used extensively in many non-Newtonian liquid foods (Alvarez et al, 2004;Juszczak et al, 2004). Such a model can be expressed as…”

Rheological properties of fruit purees: Effect of cooking

“…This system is usually used for viscosity measurements of high viscosity liquids and pastes such as greases, cremes, ointments, plastisols, etc. working in the low medium shear rate range (Á lvarez, Cancela, and Maceiras, 2004). The viscosimeter was connected to a computer to control the acquisition data.…”

Rheological Properties of Liquid Egg Products (LEPS)

“…Egg yolk is used for mayonnaise, dressings, sauces, pasta and other products. [2,3] Whole egg can be produced by mixing both liquid egg yolk and egg white. It is used as a main ingredient in bakeries, catering and the food industry.…”