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EFFECT OF DISPERSED PHASE ON THE SLIP COEFFICIENT OF APPLE SAUCE IN A CONCENTRIC CYLINDER VISCOMETER
Author(s) -
Qiu CG.,
Rao M.A.
Publication year - 1989
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.1745-4603.1989.tb00420.x
Subject(s) - viscometer , concentric , slip (aerodynamics) , materials science , composite material , cylinder , torque , shear thinning , mechanics , rheology , mathematics , geometry , thermodynamics , viscosity , physics
Slip coefficients for apple sauce in concentric cylinder viscometers were determined using concentric cylinders of different radii according to the theory of Mooney. Wall slip was relatively low for highly shear‐thinning samples and for highly viscous samples; it also decreased with increase in pulp content until tunneling of the sample by the bob condition was reached. Wall slip coefficient varied with the applied torque so that any comparison of slip between samples must be made by determining the slip coefficients for the samples at the same magnitude of applied torque.