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H. Roos, U. Bolmstedt, A. Axelsson
Evaluation of New Methods and Measuring Systems for Characterisation of Flow Behaviour of Complex Foods

Appl. Rheol. 16:1 (2006) 19-25

Conventional methods often impose difficulties when measuring the viscosity of fluids containing particles or fibres, e.g. tomato paste or fruit preparations, mainly due to the narrow gaps of the viscometer. In order to solve these problems different geometries have been developed, e.g. different mixer systems and wide gap double concentric cylinders. However, these can not be evaluated assuming a constant shear rate throughout the fluid. In this study, three different kinds of mixer systems have been studied; a small and a large paddle and a helix. For the mixer systems an average shear rate must be determined and a quotient between torque and shear stress must be found. In addition, a wide gap double concentric cylinder (DCC) was examined and evaluated using two different methods. When evaluating the mixer systems a method based on the Couette analogy has been used successfully for a number of complex fluids, including prepared sauces and fruit samples containing particles of different size. The DCC has been evaluated using a numerical as well as an approximate method, both giving results of good accuracy. All systems had the limitation that no consistent results were obtained for tomato paste. However, when starch was added to the diluted tomato paste dispersion, satisfying results were once again obtained.

Cite this publication as follows:
Roos H, Bolmstedt U, Axelsson A: Evaluation of New Methods and Measuring Systems for Characterisation of Flow Behaviour of Complex Foods, Appl. Rheol. 16 (2006) 19.

I. Eriksson, U. Bolmstedt, A. Axelsson
Evaluation of a helical ribbon impeller as a viscosity measuring device for fluid foods with particles

Appl. Rheol. 12:6 (2002) 303-308

The traditional methods of measuring viscosity with rotational viscometers, i.e. cone-plate and concentric cylinder systems, are often not suitable for suspensions. To be able to measure viscosity on suspensions mixer viscometers have been developed. In this study a new design of a helical ribbon impeller has been evaluated and the Metzner-Otto approach has been used to calibrate the impeller. Different kinds of food products were studied. The Metzner-Otto parameter obtained from tomato products was lower than those obtained from starch products. The study showed that the Metzner-Otto parameter varied but seemed rather to be dependent on the composition of the food material than on the flow behaviour index. The impeller could handle high concentration of quite large particles. This type of helical ribbon impeller viscometer is thus recommended for rheological studies of suspensions with high concentration of particles.

Cite this publication as follows:
Ericksson I, Bolmstedt U, Axelsson A: Evaluation of a helical ribbon impeller as a viscosity measuring device for fluid foods with particles, Appl. Rheol. 12 (2002) 303.


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