A Computer Aided Characterization of the Compressive Creep Behavior of Potato and Cheddar Cheese

Compressive creep curves of potato flesh and cheddar cheese were fitted by a modified, four parameter model of the kind J(t) = K o + K 1 t + t/(K 2 +K 3 t) where J(t) is the compliance and the K's characteristic constants. The curves were fitted both with and without correction for cross‐sectional area expansion and the nonlinearity of the strain. The fit of the model was comparable to that of the discrete Kelvin‐Voigt model with 4 or 6 constants. The magnitude of the modified model constants was indicative of the general rheological character of the material and the stress dependency of the nonlinear viscoelastic behavior.