RHEOLOGY OF KAMABOKO-IV

Dynamic rigidities, G'(ω), dynamic viscosities, η'(ω), relaxation spectra, H(log τ) and loss tangent, tan õ, of three different foodstuffs, i.e. processed cheese, commercial Kamaboko prepared in Odawara and in Maizuru were calculated from the data of the periods and the damping coefficients measured by means of damped free vibration in torsion. These functions were plotted logarithmically against angular frequencies or relaxation times for the purpose of comparing the viscoelastic properties of these foodstuffs. The magnitude of each function for processed cheese was the largest of all samples. On the other hand, the magnitudes of these parameters for Kamaboko made in Odawara were smaller than those for Kamaboko prepared in Maizuru. Furthermore, the difference between each magnitude of η'(ω) was much larger than that of G'(ω) for both samples. A new parameter, γ, which represents the ratio of η'(ω) and G'(ω) under a constant an-gular frequency seems to be a useful measure in characterizing the rheological properties of various foodstuffs and the commercial qualities of the same kind of foodstuffs for industrial purpose.