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Separating the Role of Particles and the Suspending Fluid for the Flow of Soy Milks
Author(s) -
Bodenstab S.,
Juillerat M.,
Bauer W.,
Sommer K.
Publication year - 2003
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.1365-2621.2003.tb12319.x
Subject(s) - rheology , suspension (topology) , viscosity , shear stress , shear (geology) , particle (ecology) , apparent viscosity , flow properties , shear viscosity , chemistry , shear flow , materials science , chromatography , chemical engineering , composite material , mechanics , geology , physics , mathematics , homotopy , pure mathematics , oceanography , engineering
The paper describes a model and a simple experimental method to determine suspension transport properties, separating the role of particles from the suspending fluid. Shear stresses are described as consisting of 2 components: 1st, a shear stress caused by the flow of the suspending fluid and 2nd, a shear stress caused by direct interaction between suspended particles. We show that the determination of these shear stresses of a complex (food) suspension is largely independent of the definition of its suspending fluid. The rheological behavior of soy milks at low and intermediate moisture contents was studied, and results are compared with those obtained previously. The method evidences that the high viscosity of soy milks is predominantly caused by direct particle interaction.