Stretched exponent rheological model of gum candy

Csima, Gy. and Vozáry, E. (2016) Stretched exponent rheological model of gum candy. Acta Alimentaria, 45 (1). pp. 149-156. ISSN 0139-3006

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Abstract

Creep-Recovery Tests (CRT) were measured with a Stable Micros Systems TA.XT-2 precision penetrometer with 75 mm diameter cylinder probe and with different loading stress and creeping-recovery times on gelatine-based candy gum samples, purchased from the local market. The loading force changed from 1 N up to 10 N and the creeping time varied from 30 s up to 120 s. The creeping and the recovering part of CRT curves were approached by Burgersmodel with stretched exponential function. The two elastic moduli and the two viscosities increased linearly in the function of the applied stress. One elastic modulus and the two viscosities also increased, but another elastic modulus slightly decreased in the function of the creeping time. The stretching exponent β practically linearly decreased as the creeping time increased. Based on theoretical considerations, the Kelvin-Voigt-element of Burgers-model can describe the rheological behaviour of sugar content, and the Maxwell-element of Burgers-model can describe the rheological behaviour of gelatine-mesh.

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