Ostwald Flow Behavior of Several Foods
Hisahiko WATANABE, Tohru SUZUKI, Rikuo Takai, Atsuyoshi NISHINA, Hiroshi HASEGAWA
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1983 Volume 30 Issue 1 Pages 33-37
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1983 Volume 30 Issue 1 Pages 33-37
Viscosities of mayonnaise, tomato ketchup, sauce and miso were measured in a considerably wide range of shear rate(2-1×105 sec-1)by using a capilary flow viscometer. It was found that these food materials showed the OSTWALD flow behavior. The flow curves of these materials could be well fitted to CROSS' flow equation.
