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USING BROOKFIELD DATA AND THE MITSCHKA METHOD TO EVALUATE POWER LAW FOODS
Author(s) -
BRIGGS JENNI L.,
STEFFE JAMES F.
Publication year - 1997
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.1745-4603.1997.tb00134.x
Subject(s) - viscometer , consistency (knowledge bases) , shear rate , power law , consistency index , viscosity , materials science , rheology , mathematics , statistics , composite material , geometry
Mitschka proposed a simple technique to calculate average shear stress and average shear rate from data obtained with Brookfield viscometers. It allows for estimation of the apparent viscosity, the flow behavior index, and the consistency coefficient of power law fluids. This method was evaluated for typical shearthinning foods (banana puree, salad dressing, enchilada sauce, and pancake syrup) and found to have excellent potential for quality control testing in the food industry. Results compared favorably with those obtained with a standard cone and plate viscometer.