Abstract
Full mechanical characterization of ketchup (K), processed cheese (PC), and K–PC mixtures was established to obtain internal structure of these samples using creep and recovery analysis along with oscillatory measurements. To simulate the viscoelastic behavior of these samples as a function of PC concentration and temperature, Burger model was successfully used to describe the effect of these factors. The effect of temperature on creep properties of K–PC mixtures was clearly explained by the Arrhenius relationship. Exponential model described better than the power-law model with respect to effect of concentration ranges; but for description of temperature ranges, the opposite was true. Remarkable changes in the mechanical properties of K–PC mixtures were determined using the thermo-mechanical simulation model, revealing that the PC and temperature levels could remarkably change the internal structure and deformation properties of the K–PC mixtures. The final percentage recovery also changed remarkably with concentration and temperature.
► Full mechanical characterization of ketchup-processed cheese mixtures was established. ► To simulate the viscoelastic behavior of samples, Burger model was successfully used. ► Effects of temperature on creep properties were described by Arrhenius model. ► Exponential model described effect of concentration better than did power-law model. ► The final percentage recovery changed remarkably with concentration and temperature.