Abstract
The effects of shear rates and temperature on the time-dependency of food suspensions under constant shear were1 investigated. The study was conducted using three commercial food suspenions used at local supermarket. A Haake VT550 concentric cylinder viscometer was used to measure the time-dependent-flow properties of food suspensions. The parameters obtained from the three models at various shear rates and temperatures shows that the time-dependent-flow properties were governed by shear rate and temperature.
| Original language | English |
|---|---|
| Pages (from-to) | 801-805 |
| Number of pages | 5 |
| Journal | International Journal of Food Science and Technology |
| Volume | 39 |
| Issue number | 7 |
| DOIs | |
| State | Published - Aug 2004 |
Keywords
- Baby food
- Mustard
- Thixotropy
- Tomato ketchup
- Weltman model