Date : Friday, May 27th 2016

Place : Food Process Laboratorium

Time : 09.30 11.00

Assistant
:
1. M. Khoirur Rozikin (F14120017)
2. Putri Layla Andini (F14120079)
3. Hendi Okta K.
(F14120100)
4. Sri Ichfana H.
(F14120114)

REPORT
FOOD PROCESS ENGINEERING
Rheological Properties of Food and Agricultural Products

Arranged by :
Farhandhika Akbar
F14130046

Supervised by:
Dr. Nanik Purwanti, S.TP, M.Sc

DEPARTMENT OF MECHANICAL AND BIOSYSTEM ENGINEERING

FACULTY OF AGRICULTURAL ENGINEERING
BOGOR AGRICULTURAL UNIVERSITY
BOGOR
2016

INTRODUCTION
Background
Rheology is the branch of science that deals with the flow and deformation
of materials. Rheological instrumentation and rheological measurements have
become essential tools in the analytical laboratories of food companies for
characterizing ingredients and final products, as well as for predicting product
performance and consumer acceptance. The materials under investigation can
range from low-viscosity fluids to semisolids and gels to hard, solid-like food
products. A knowledge of the rheological and mechanical properties of various
food systems is important in the design of flow processes for quality control, in
predicting storage and stability measurements, and in understanding and designing
texture.
Quality attributes such as spread-ability and creaminess are extremely
important to the acceptance of semisolid food products by consumers. In the case
of food materials, texture is a key quality factor. Rheological behavior is
associated directly with textural qualities such as mouth feel, taste, and shelf-life
stability. As an example, rheological measurements are useful in storage stability
predictions of emulsion-based products such as mayonnaise and salad dressings
(Peter 2000).
Objectives
The objectives of this experiment are to measure large deformation
(uniaxial compression) of a food product and an agricultural productand find
some rheological properties of food and agricultural products.
METHODS
Time and Place
This practice held on Friday, May 27th, 2016 at 09:30 to 11:00 am in Food
Process Laboratorium, Faculty of Agricultural Technology, Bogor Agricultural
University.
Material
Tools
1. Universal Testing Machine
2. Calipers
Ingredient
1. Jicama

Procedure
Start
Prepare the jicama

Cut jicama into cylinder form with the

ratio of diameter and heigh at 1-2.5
range, 2 specimen
Make the UTM ready for measurement and set the
safety level
Set the maximum load of 0.5
kN and choose filename P.
Compression

Set the maximum load of 0.5

kN and choose filename P.
Relaxation

Put a little bit paraffin oil on

the plate before placing the
specimen

Put a little bit paraffin oil on

the plate before placing the
specimen

Set the upper plate above the

surface of specimen

Set the upper plate above the

surface of specimen

Make sure that the load deform

and crosshead are zero

Make sure that the load deform

and crosshead are zero

Press the start

button

Press the start button, wait

until the program end

Stop button when the

specimen is broken

Save the data

Save the data

END

RESULT AND DISCUSSION

Picture 1 Graph of Uniaxial

Compression Test

Picture 2 Graph of Uniaxial Compression

Stress

Picture 3 Graph of Modulus Young

Picture 4 Graph of Secant

Modulus

Picture 5 Graph of Tangen

Modulus

Picture 6 Graph of Relaxation Test

DISCUSSION
This practice is learned about engineering stress, true stress, engineering
strain. Engineering stress is the applied load divided by the original crosssectional area of a material. True stress is the applied load divided by the actual
cross-sectional area (the changing area with respect to time) of the specimen at
that load. Definition of engineering strain is the amount that material deforms per
unit length in a tensile test, also known as nominal strain. True strain equals the
natural log of the quotient of current length over the original length. Engineering
stress-strain would be the force divided by the original area for the duration of the
test. True stress-strain would be the force divided by the actual areal, at every time
that a measurement is taken.
Jicama belongs to agricultural products which contains 75-80% water
(Sahin 2006). This practice aims to find some rheological properties of food and
agricultural products. The materials (jicama) are viscoelastic so the stress-strain
curve is nonlinear. The parameters used in this lab include the relationship
between stress-strain, youngs modulus, secant modulus, tangent modulus, and the
relation between the stress and relaxation time.
Secant modulus is the slope of a line connecting the origin of the stressstrain curve and any point (example 5% strain) on the curve. Secant modulus
depending on the strain at the which it is evaluated. The value of the secant
modulus can be seen in fig 4. In fig 5 can be seen the results of tangen modulus,
tangen modulus is the slope of a line drawn tangent to the stress-strain curve at a
particular stress (or strain level) when this point falls within the linear part of the
stress-strain curve, the tangent modulus is equal to youngs modulus. Fig 6 shows
the behavior of a material under stress relaxation. The relaxation test consists of
two steps the straining step and relaxation step. The time to apply the step strain is
namely the rise time. Relaxation time is the rate of stress decay which is the
quantification of a material characteristic time.
CONCLUSION
In this practice, we can determine the rheological properties of food and
agricultural products. Materials used in this lab is jicama. Every type of
consumable food products has some rheological characteristics. Today,
rheological instrumentation is considered a required analytical tool utilized by
food scientist on a daily basis. Parameters used include the Youngs Modulus,
secant modulus, tangent modulus, relation between stress-strain, and the relation
between the true stress-strain and engineering stress-strain.
REFERENCES
Peter KW. 2000. Rheology of foods: New techniques, capabilities, and
instruments. [internet]
http://www.atsrheosystems.com/articles/food_paper.php. (June 2nd 2016).
Sahin S. 2006. Rheological properties of food. [internet] http://linkspringer.com.
(June 2nd 2016).

ATTACHMENT

Picture 7 Jicama

Picture 9 Calipers

Picture 8 Universal Testing

Machine