Influence of cheese ripening on the viscoelastic behaviour of edam cheese
2013 ◽
Vol 19
(No. 1)
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pp. 1-7
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Keyword(s):
The paper deals with the study of the effect of cheese ripening on parameters of a rheological model of cheese mechanical behaviour. The Edam cheese has been tested by the method of the Hopkinson Split Pressure Bar. The original method of the evaluation of viscoelastic properties has been used. The rheological model of the three element linear viscoelastic body, so called “standard linear solid” has been used. This model successfully describes the experimentally observed deformation behaviour of cheese specimens. The effect of the time of cheese ripening on the parameters of the rheological model has been demonstrated.
2014 ◽
Vol 540
◽
pp. 321-325
2012 ◽
Vol 33
(1)
◽
pp. 141-151
◽
2012 ◽
Vol 463-464
◽
pp. 499-504
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2020 ◽
Vol 78
(6)
◽
pp. 1095-1103
1991 ◽
Vol 113
(4)
◽
pp. 222-229
◽
Keyword(s):
2015 ◽
Vol 6
◽
pp. 369-379
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Keyword(s):
1964 ◽
Vol 12
(1)
◽
pp. 80-99
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