FIELD: rheology, determination of rheological and elastic parameters of such food products as butter, cheese, cottage cheese, margarine, jelly and so on. SUBSTANCE: elastic and rheological parameters of food products are determined by cutting of tested sample with constant speed with subsequent uninterrupted registration of geometric parameters of cut sample. Travel of piston is recorded simultaneously with measurement of its length and modulus of elongation is computed. Value of modulus of elongation is found by established dependence E=
, where E is modulus of elongation; γ is specific density; g is acceleration of free fall; L1 is travel of micrometric screw; L2 is travel determined by photoelectric device; Lulb is ultimate travel; σ is ultimate tension. Graph of dependence of elongation of sample on its length makes it possible to determine boundary of linear dependence of deformation on tension that is limit of proportionality as well as other characteristics of product such as limit of elasticity σl.e, yield point σy.p. While determining rheological parameters one stops piston and records dependence of movement of lower edge of tested sample on time which leads to expansion of functional possibilities of process and enables consumer's properties of food products to be improved. EFFECT: expanded functional possibilities of process, improved consumer's properties of food products. 1 dwg
