A Computer Aided Method for the Rheological Characterization and Classification of Solid Food Materials

Selected solid food materials were characterized by a modified general Maxwell model in which the elements have predetermined and fixed relaxation times but their number continuously changes with the strain. The fit criterion for the model was its consistency with results obtained in independent tests (e.g. relaxation data at different strains). The properties of the model and the computer programs for the determination of its parameters were tested and evaluated by simulated stress‐strain and stress‐relaxation curves and by varying the assigned values of the relaxation times.