Viscosity measurement of non-Newtonian fluid foods with a mass-detecting capillary viscometer

Sehyun Shin; Do Young Keum

doi:10.1016/S0260-8774(02)00327-8

Viscosity measurement of non-Newtonian fluid foods with a mass-detecting capillary viscometer

Sehyun Shin, Do Young Keum

Research output: Contribution to journal › Article

15 Citations (Scopus)

Abstract

This article discusses the application of a newly designed mass-detecting capillary viscometer (MDCV) to measure the rheological characteristics of dairy food continuously over a range of shear rates by single measurement of liquid-mass variation with time. For both dairy milk and soymilk, excellent agreement was found between the results from a MDCV and those from a commercially available rotating viscometer. This new MDCV can accurately measure non-Newtonian viscosity over a wide range of shear rates, extending as low as 0.1 s^-1. In addition, this design provides simplicity (i.e. ease of operation, no moving parts, disposable) and low cost.

Original language	English
Pages (from-to)	5-10
Number of pages	6
Journal	Journal of Food Engineering
Volume	58
Issue number	1
DOIs	https://doi.org/10.1016/S0260-8774(02)00327-8
Publication status	Published - 2003 Jun
Externally published	Yes

Keywords

Capillary viscometer
Low shear rate
Mass-detecting
Viscosity

ASJC Scopus subject areas

Food Science

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10.1016/S0260-8774(02)00327-8

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Shin, S., & Keum, D. Y. (2003). Viscosity measurement of non-Newtonian fluid foods with a mass-detecting capillary viscometer. Journal of Food Engineering, 58(1), 5-10. https://doi.org/10.1016/S0260-8774(02)00327-8

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