Characterizing rheological properties of food products with a novel viscometer assembly
- Authors
- Kwon, K.C.; Smith, F.T.; Vahdat, N.; Burnell, C.; Allen, T.; Jones, P.; Park, Y.
- Issue Date
- 2007
- Keywords
- Hershey' s syrup; Non-Newtonian fluids; Sucrose aqueous solutions; Viscometer; Viscosity equation
- Citation
- AIChE Annual Meeting, Conference Proceedings
- Journal Title
- AIChE Annual Meeting, Conference Proceedings
- URI
- https://scholarworks.bwise.kr/hongik/handle/2020.sw.hongik/24292
- ISSN
- 0000-0000
- Abstract
- A tank-tube viscometer and its Newtonian and non-Newtonian viscosity equations were developed to determine flow characteristics of Newtonian and non-Newtonian fluids. The objective of this study is to test capabilities of the tank-tube viscometer and its novel viscosity equations by characterizing rheological behaviors of fluid food products. The Newtonian and non-Newtonian viscosity equations were developed under the assumptions that a quasi steady state approach is valid, and the friction loss due to a sudden contraction between the reservoir tank and the tube is negligible for laminar fluid flows. Non-Newtonian characteristics of Hershey's syrup were investigated with the viscometer and its non-Newtonian viscosity equation. A 60-w% sucrose aqueous solution was used as a reference/calibration fluid for the viscometer, using the non-Newtonian equation for the viscometer. Dynamic viscosity values of the sucrose aqueous solution were determined with the Newtonian viscosity equation for the calibrated viscometer, and compared with literature values.
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Collections - College of Science and Technology > Department of Biological and Chemical Engineering > 1. Journal Articles
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