A versatile four‐parameter model is presented for the rheological characterization of inelastic fluid foods. The model has been shown to accurately represent shear stress versus shear rate, and apparent viscosity versus shear rate relationships for several food materials. By appropriate specification of the four parameters of the model, conventional rheological models used in fluid food analyses (power law, Bingham plastic, Herschel‐Bulkley, Casson, Heinz‐Casson, and Mizrahi‐Berk) can be obtained from the generalized equation.
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Ofoli et al. (1987) studied this question.
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