Behaviour of selected table fats at the dynamic loading
Nedomova, S.,Mendelova Zemedelska a Lesnicka Univ., Brno (Czech Republic). Ustav Technologie Potravin
A new method to evaluate mechanical behaviour of table fats has been designed. This method is based on the evaluation of the fat response to dynamic loading. Dynamic loading was realized by fall of bar impact. The response function was represented by the time history of the fat surface displacement. The response of the tested table fats was evaluated both in the time and frequency domain. Two factors affected rheological properties of the examined fat products: temperature of the measurement and product origin. The influence of fat content can be described namely in the frequency domain. The results obtained between 14 and 20 deg C showed significant differences in the fat rigidity.
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