Viscoelastic properties of edible lipids

The viscoelastic natures of beeswax, candelilla wax, carnauba wax and a high-melting milkfat fraction were compared by estimating their relaxation parameters from stress relaxation data. A generalized Maxwell model consisting of one spring element and two Maxwell elements best described the stress r...

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Bibliographic Details
Published in:Journal of food engineering 1997, Vol.33 (3), p.305-320
Main Authors: Shellhammer, T.H., Rumsey, T.R., Krochta, J.M.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Sugar industries
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Summary:The viscoelastic natures of beeswax, candelilla wax, carnauba wax and a high-melting milkfat fraction were compared by estimating their relaxation parameters from stress relaxation data. A generalized Maxwell model consisting of one spring element and two Maxwell elements best described the stress relaxation of all lipids tested. The stress responses over both the compressive and relaxation portions of a stress relaxation test were considered. Cone penetration tests were used as a comparison to the stress relaxation tests. Candelilla wax and carnauba wax behaved similarly as hard and elastic materials which resisted deformation. Beeswax and the milkfat fraction, on the other hand, were significantly more viscous, less elastic, and more easily deformed.
ISSN:0260-8774
1873-5770
DOI:10.1016/S0260-8774(97)00030-7