Simon A. Rogers

Many foods have a yield stress that allows them to retain a desired shape at rest, but transition into a viscous fluid when being served or consumed. The determination of the yield stress of the food dictates how the foods are formed and packaged, how they are served, and how they are perceived when being eaten. Oscillatory shearing provides an ideal test protocol to map the rheology across a range of time and flow strength scales. We couple oscillatory shearing and an iterative recovery procedure to show that the yielding process is a continuous transition for two common yield stress foods. We show that unrecoverable processes from oscillatory tests are equivalent to the steady shear flow behavior. We show that this yielding behavior can be well approximated by a recently published model that treats yield stress materials as continuous viscoelastic fluids with a rate-dependent relaxation time and has parameters that can be obtained from the linear viscoelastic oscillatory frequency sweep and the steady shear flow curve.