The consistency index and the flow behavior index of the power law model, and yield stress according to the Casson model that describe the viscoelastic nature of a model salad dressing were determined as a function of storage time and temperature. A four parameter model was employed to describe the creep‐compliance data. Major changes in the magnitudes of the rheological parameters took place during the initial seven days of storage. The changes are attributed to coalescence of oil droplets and to hydration of the food gum. Creep‐compliance data on six commercial salad dressings showed significant differences in the rheological behavior among the dressings.
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PAREDES et al. (1989) studied this question.
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