LAOS (Large Amplitude Oscillatory Shear) Applications for Semisolid Foods

  • Gamze Yazar
  • Ozlem Caglar Duvarci
  • Merve Yildirim Erturk
  • Jozef L. KokiniEmail author
Part of the Food Engineering Series book series (FSES)


The rheological behavior of semisolid foods under large amplitude oscillatory shear (LAOS) can offer more detailed understanding of structural changes occurring during processing and consumption compared to traditional rheometry. This chapter focuses on a detailed description of LAOS measurements, including theory, testing method, data interpretation, and corrections. It also discusses LAOS application to food systems with different core structures ranging from dilute dispersions to gels, foams, emulsions, and soft elastic networks, along with a special emphasis on yogurt. Type of stress responses for different rheological behavior, Lissajous-Bowditch curves, and the resulting LAOS parameters (\( {G}_M^{\prime } \), \( {G}_L^{\prime } \), \( {\eta}_M^{\prime } \), \( {\eta}_L^{\prime } \), e3/e1, ν3/ν1, S, and T) are used to understand the structural changes in all of these foods with special emphasis on high-fat, low-fat, and non-fat yogurt.


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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Gamze Yazar
    • 1
    • 2
  • Ozlem Caglar Duvarci
    • 1
    • 3
  • Merve Yildirim Erturk
    • 1
  • Jozef L. Kokini
    • 1
    Email author
  1. 1.Food Science DepartmentPurdue UniversityWest LafayetteUSA
  2. 2.School of Food Science, University of IdahoMoscowUSA
  3. 3.Department of Chemical EngineeringIzmir Institute of TechnologyIzmirTurkey

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