Determination of Viscometric Behavior of Stain Foods by Tubular-type Viscometer

Abstract

In previous papers, we have studied the flow behavior and the flow eqnations of starch pastes by using a capillary tube viscometer. In this paper, we proposed the application of a newly designed float-tubular-type viscometer to stain foods.
The viscometric behavior of mayonnaise 50wt% solution, dressing, tomato juice, tomato mix juice, evaporated milk, milk, skim milk 17wt% solution and tomato puree was observed by using this improved viscometer.
The flow equation was expressed as follow:
γ=(1/K)(g_cτ-g_cτ_y)ⁿ
where γ; shear rate(sec^-1), τ; shear stress(gf/cmcm²), and g_c; gravitational conversion factor(g·cm/g_f·sec²). The flow parameters K, n and τ_y were calculated using a non-linear least square method. The values of K which derived from fixed n and τ_y were expressed by the Andrade equation.