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MEASUREMENT OF FLOW PROPERTIES OF FOOD SUSPENSIONS WITH A MIXER
Author(s) -
RAO M. A.
Publication year - 1975
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1975.tb01426.x
Subject(s) - laminar flow , viscometer , materials science , flow properties , static mixer , liquid food , flow (mathematics) , composite material , mechanics , chemistry , viscosity , physics , food science
. Flow properties of selected food suspensions (tomato puree, apple sauce, and apple pulp) were studied with a mixer. Power law constants for the suspensions were determined by employing an approximate method based on power correlations for mixers in the laminar flow regime. The studied suspensions cannot be characterized with narrow gap viscometers because of the size and segregation of the particles (formation of a dilute phase next to the rotor).