A panel of 25 students compared the pourability and spreadability of two commercial brand salad dressings (non‐Newtonian) and a CMC‐sugar solution (Newtonian). Correlation of their responses with visco‐metric data for the 3 samples indicated that the shear stress and shear rate associated with the sensory evaluation of these two properties are 190–430 dyne cm −2 and 0.9–6.3 s −1 , and < 190 dyne cm −2 and < 0.9 −1 , respectively.
No takes yet. Share an insight, caveat, or question.
Kiosseoglou et al. (1983) studied this question.
Synapse has enriched 5 related papers. Consider them for comparative context: