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Viscosity Evaluation of Drum Contents by Torsional Vibration
Author(s) -
WU S.,
WHITNEY L. F.,
PELEG M.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb05091.x
Subject(s) - viscosity , amplitude , oscillation (cell signaling) , drum , vibration , thermodynamics , chemistry , analytical chemistry (journal) , materials science , chromatography , physics , acoustics , optics , mechanical engineering , biochemistry , engineering
An oscillatory system was devised to nondestructively monitor the viscosity of the contents of 55 gallon drums. The damping rate of the system obeyed a decay function in the form θ(t) =θ o (exp (‐bt) where θ O and θ(t) are the initial amplitude and its magnitude after time t respectively, and b, an empirical decay factor. Tests of the system with contents having a large range of apparent viscosities (corn syrup, CMC, and agar solutions) showed that the parameter b and, to a lesser extent, the system's natural frequency, were sensitive indices of the content viscosity. When gelling occurred there was a drastic change in the system's natural frequency and the oscillation's duration.