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 | |
| Publication status | Published - 2003 Jun 1 |
| Externally published | Yes |
Fingerprint
Keywords
- Capillary viscometer
- Low shear rate
- Mass-detecting
- Viscosity
ASJC Scopus subject areas
- Food Science
Cite this
Viscosity measurement of non-Newtonian fluid foods with a mass-detecting capillary viscometer. / Shin, Sehyun; Keum, Do Young.
In: Journal of Food Engineering, Vol. 58, No. 1, 01.06.2003, p. 5-10.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Viscosity measurement of non-Newtonian fluid foods with a mass-detecting capillary viscometer
AU - Shin, Sehyun
AU - Keum, Do Young
PY - 2003/6/1
Y1 - 2003/6/1
N2 - 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.
AB - 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.
KW - Capillary viscometer
KW - Low shear rate
KW - Mass-detecting
KW - Viscosity
UR - http://www.scopus.com/inward/record.url?scp=0037410045&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0037410045&partnerID=8YFLogxK
U2 - 10.1016/S0260-8774(02)00327-8
DO - 10.1016/S0260-8774(02)00327-8
M3 - Article
AN - SCOPUS:0037410045
VL - 58
SP - 5
EP - 10
JO - Journal of Food Engineering
JF - Journal of Food Engineering
SN - 0260-8774
IS - 1
ER -