Characterizing rheological properties of food products with a novel viscometer assembly

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.