Food | Yield Point Determination of Dairy Products
How to measure the yield point of yoghurt and sour cream with the rotational rheometer RheolabQC. This report describes the advantages of shear stress deformation method over a flow curve analysis.
To make a material flow, the external forces applied to this material have to overrule the material's inner structural forces. The point where this happens is called the yield point of a material (also referred to as yield stress or yield value). The yield point is a measure of the shear stress required to make a material flow.
Many products used in daily life show a yield point, e.g. toothpaste, creams, or ketchup. Determining the yield point is of great importance for practical use, for example to avoid uncontrollable release of toothpaste.
Stirrers are a useful option for samples like yoghurt and sour cream which can show a comparatively "solid" structure which might lead to problems when using cylinder measuring systems. Additionally, the "structural decomposition" of the sample by insertion of the stirrer is much smaller than with standard measuring systems. Furthermore, slipping effects can be avoided.
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