Many soft food materials, including vegetable
shortening, exhibit complex rheological behaviour
with properties that resemble those of a solid and a
liquid simultaneously. The fundamental parameters
used to describe the rheological response of
vegetable shortening were obtained from uniaxial
compression tests, including monotonic and cyclic
compression, as well as creep and stress relaxation
tests. The fundamental parameters obtained from the
various compression tests were then used in two
mechanical models (viscoelastic and elasto-visco-
plastic) to predict the compression and...