Abstract

Back extrusion technique was applied to characterize caramel jam samples taken from Chilean market. Determinations were made at room temperature, working with a Lloyd Universal material testing machine model LR 5K with a 500 N cell Power law and Bingham plastic models were applied. Calculations were made with a spreadsheet (QPRO), and statistical:ll analyses were done using a statistical package (STATGRAPHICS). Results indicated that the Bingham plastic model showed the best goodness of fit, end that an increase in soluble solid content caused an increase in field stress.