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

Sehyun Shin, Do Young Keum

Research output: Contribution to journalArticle

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 languageEnglish
Pages (from-to)5-10
Number of pages6
JournalJournal of Food Engineering
Volume58
Issue number1
DOIs
Publication statusPublished - 2003 Jun 1
Externally publishedYes

Fingerprint

viscometers
Viscosity
viscosity
Food
shears
soymilk
Milk
dairy products
Costs and Cost Analysis
milk
liquids
fluids

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 journalArticle

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