Linear creep and recovery analysis of ketchup-processed cheese mixtures using mechanical simulation models as a function of temperature and concentration

► 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.