Abstract:
The effect of temperature on the viscoelastic behav
ior of chicken meat frankfurters was
assessed by creep recovery tests. Compression creep
-recovery tests were performed at
room temperature (20
°
°°
°
C) and refrigeration (5
°
°°
°
C) on samples of cylindrical shape. The
viscoelastic behavior of samples was characterized
based on the parameters of the four-
element Burgers Model. During the compression phase
, greater deformation was
observed in samples analyzed at higher temperature,
and it was demonstrated by a drop
in elastic modulus and internal viscosity values of
Kelvin–Voigt elements with an increase
in temperature. The final percentage recovery of fr
ankfurter samples decreased with an
increase in temperature. The differences in complia
nce between samples analyzed at
different temperatures can be attributed to tempera
ture-induced changes in the
properties of frankfurter fat.
Keywords:
Burgers Model, Compliance, Viscoelastic behavior.