Structural Components of Yield Stress

The stress to break the bonds between the floes may be calculated as the difference between the static, aos, and the dynamic, aod, yield stresses of the samples with undisrupted and disrupted structure, respectively. 

while that of finished, non-homogenized products apple sauce and tomato puree was about 20%. 

Achayuthakan, R, Suphantharika, M., and Rao, M. A. 2006. Yield stress components of waxy com starch-xanthan mixtures Effect of xanthan concentration and different staiches.Carbolo dr. Polym. 65 469-478. 

Al viar, M. and Reid, D. S. 1990. Determination of rheological behavior of tomato concentrates using back extrusion. J. Food Set. 55 554-555. 

Interaction of salad dressing ingredients and hydrocolloids. Food Eng. 59 47-48. 

---