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STUDY OF THE RHEOLOGICAL PROPERTIES OF SOME TYPES OF SAUSAGES
Abstract
The purpose of the paper was to assess the rheological properties of some kinds of sausages from the local market. Three different kinds of sausages were chosen: Cabanos (CS), Peasant (PS) and Grill (GS). In order to analyze the viscoelastic characteristics stress relaxation tests were run on the above food at the room temperature. With the "Origin" program, the graphic part was made, obtaining for each three compression curves. From these curves were calculated the compression module (or elasticity module or Young) as well as the energy required for compression. Comparing the compression curves of all three types of sausages, it is noticed that the highest values of the compression tension, corresponding to a specific deformation ? = 0.2, were noticed in the case of Cabanos sausages (162.0-174.2 kPa), followed by Grill sausages (58.3-89.7 kPa) and the Peasent sausages (60.78-78.31 kPa). The value for the compression stress at the end of compression ranged between: 10-13 kPa for PS; 28-34 kPa for CS and 7.8-14.3 kPa for GS. The energy required for the 20% compression of the Cabanos sausages, 2.24-0.31 KJ-kg-1 was more than two times higher than the same energy obtained for the Peasent sausages (0.87-0.13 KJ-kg-1) respectively the Grill sausages (0.69-0.33 KJ-kg- 1). The relaxation tests were performed in continuation of the compression tests by measuring the variation in time of the force necessary to maintain the compressed sample at a deformation of ? = 0.2 (compression of 20%). It was found substantial differences between the relaxation times distribution curves of the investigated sausages.
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