Contact us
 |
customer@davidpublishing.com |
 |
3275638434 |
 |
 |
| Paper Publishing WeChat |
Useful Links
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Article
Author(s)
Masanori Yoshida1, Akimasa Soda2, Aya Togashi2, Yuta Egawa2 and Yuki Sato2
Full-Text PDF
XML 254 Views
DOI:10.17265/2159-5828/2013.08.002
Affiliation(s)
1. Department of Applied Sciences, Muroran Institute of Technology, Muroran 050-8585, Japan
2. Department of Chemistry and Chemical Engineering, Niigata University, Niigata 950-2181, Japan
ABSTRACT
Through experimental
analysis of the liquid flows in a flow channel instrument, prompt evaluation of
the physically defined viscosity of non-Newtonian liquid foods was investigated
for development into a structurally simple and easy-to-use viscometer. For
Newtonian and non-Newtonian test liquids, a relation between the friction coefficient
and Reynolds number, which was dimensionless as derived from an expression of
analysis as a gravity current, indicated a condition under which the flow in
the instrument was laminar and under which an average shear rate was on the
order of less than 1 s-1. Prediction organized based on this empirical
relation reproduced practically the flow curve determined for the liquid foods
using a rotor type viscometer. Utilization of the channel instrument as a
viscometer was formulated in terms of physical meanings of measurements such as
the flow length and elapsed time.
KEYWORDS
Liquid food, non-Newtonian, viscosity, flow channel, flow analysis, viscometer.
Cite this paper
References