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ON‐LINE VISCOMETRY FOR PUREED BABY FOOD: CORRELATION of BOSTWICK CONSISTOMETER READINGS and APPARENT VISCOSITY DATA
Author(s) -
VERCRUYSSE M.C.M.,
STEFFE J. F.
Publication year - 1989
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1989.tb00029.x
Subject(s) - viscometer , viscosity , chemistry , rheology , food science , thermodynamics , physics
The relationship between Bostwick Consistometer (BC) readings and apparent viscosity was evaluated as an initial step in developing an on‐line viscometer for pureed baby food. Rheological properties of three baby food products (applesauce, carrots, and vegetable beef dinner) were investigated using a BC and a concentric cylinder viscometer in a temperature range from 73 to 92 C. Shear‐thinning, power law fluid behavior was found for all products. the overall correlation between results of the two methods of measurement, considered in terms of the Bostwick readings and apparent viscosity, was very poor. Developing an on‐line viscometer for pureed baby food products based on the relationship between Bostwick readings and apparent viscosity is not recommended.