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 |
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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 |
Externally published | Yes |
Keywords
- Capillary viscometer
- Low shear rate
- Mass-detecting
- Viscosity
ASJC Scopus subject areas
- Food Science