As I am studying rheology of fish protein as function of temperature (temp. ramp) that reveals us about the gel formation temperature and many other things but I could not understand what if I get it done as a function of frequency as well ? What would it reveal ?
Frequency sweeps are generally done at isothermal conditions (and of course, you can choose to do multiple frequency sweep experiments, at different temperatures).
What you would do by doing a frequency sweep experiment would be to probe the material (in this case, fish meat) response to different strain (deformation) rates. So one example of something you might see is how the fish meat responds to chewing (in the mouth), or mashing in a mixer (for food processing). You would of course have to make sure your strain amplitude is representative of the situation you are trying to mimic, whenever possible.
thank you Kaoru Aou sir for your valuable suggestion. But Which temperature I should use for frequency sweep and at what range of frequency ?
or if you have some related good publication than please forward
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