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Mechanical and Rheological Response of Vegetable Shortening
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Many soft food materials, including vegetable §shortening, exhibit complex rheological behaviour §with properties that resemble those of a solid and a §liquid simultaneously. The fundamental parameters §used to describe the rheological response of §vegetable shortening were obtained from uniaxial §compression tests, including monotonic and cyclic §compression, as well as creep and stress relaxation §tests. The fundamental parameters obtained from the §various compression tests were then used in two §mechanical models (viscoelastic and elasto-visco-§plastic) to predict the compression and conical §indentation response of vegetable shortening. The §accuracy of the two models was studied with the help §of the commercially available finite element §analysis §software package Abaqus. It was determined that the §viscoelastic model was not suitable for the §prediction of the rheological response of §shortening. §On the other hand, the proposed elasto-visco-plastic §model predicted with reasonable accuracy the §uniaxial §compression and indentation experimental response of §vegetable shortening.
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