Characterizing rheological properties of food products with a novel viscometer assembly
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Kwon, K.C. | - |
dc.contributor.author | Smith, F.T. | - |
dc.contributor.author | Vahdat, N. | - |
dc.contributor.author | Burnell, C. | - |
dc.contributor.author | Allen, T. | - |
dc.contributor.author | Jones, P. | - |
dc.contributor.author | Park, Y. | - |
dc.date.accessioned | 2022-01-14T09:43:59Z | - |
dc.date.available | 2022-01-14T09:43:59Z | - |
dc.date.created | 2022-01-14 | - |
dc.date.issued | 2007 | - |
dc.identifier.issn | 0000-0000 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/hongik/handle/2020.sw.hongik/24292 | - |
dc.description.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. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.title | Characterizing rheological properties of food products with a novel viscometer assembly | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Park, Y. | - |
dc.identifier.scopusid | 2-s2.0-80053819330 | - |
dc.identifier.bibliographicCitation | AIChE Annual Meeting, Conference Proceedings | - |
dc.relation.isPartOf | AIChE Annual Meeting, Conference Proceedings | - |
dc.citation.title | AIChE Annual Meeting, Conference Proceedings | - |
dc.type.rims | ART | - |
dc.type.docType | Conference Paper | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scopus | - |
dc.subject.keywordAuthor | Hershey&apos | - |
dc.subject.keywordAuthor | s syrup | - |
dc.subject.keywordAuthor | Non-Newtonian fluids | - |
dc.subject.keywordAuthor | Sucrose aqueous solutions | - |
dc.subject.keywordAuthor | Viscometer | - |
dc.subject.keywordAuthor | Viscosity equation | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
94, Wausan-ro, Mapo-gu, Seoul, 04066, Korea02-320-1314
COPYRIGHT 2020 HONGIK UNIVERSITY. ALL RIGHTS RESERVED.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.