Author:
Yoshida Masanori,Igarashi Hitoshi,Iwasaki Kento,Fuse Sayaka,Tsuruta Yuko,Shimomura Takuya
Abstract
AbstractTo develop a structurally simple and easy-to-use viscometer for liquid foods, flow measurements and analyses were done in a flow channel instrument. Newtonian and non-Newtonian test liquids respectively employed in the experiments show viscosity and viscoelasticity. Changes of the modified friction coefficient during the flow processes characterized viscous flow in the instrument. The elasticity was found to be dominant in the early process, reducing the flow as a function of the relative magnitude of liquid viscoelasticity.
Subject
Engineering (miscellaneous),Food Science,Biotechnology
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