A rapid and simple method to obtain the flow behaviour index and consistency index of food fluids with pseudoplastic flow was developed. This method was compared with the more traditional approach that use the Rabinowitch correction. The comparison was made by using a capillary viscometer assembled on purpose and by testing four different pseudoplastic food fluids: tomato, peach, pear and apricot purees. The difference on the results between the two methods was negligible. The rheological behaviour vs. temperature of the four pseudoplastic food fluids was also determined. The temperature had a pronunced effect on the consistency index, but not on the flow behaviour index. The magnitude of the consistency index decreased with increase in temperature and the Arrhenius model described well this effect with the average determination coefficient R2 of 0.979.
SULLA VALUTAZIONE DELLE PROPRIETA' REOLOGICHE DI FLUIDI ALIMENTRI PSEUDOPLASTICI
FRISO, DARIO;
2004
Abstract
A rapid and simple method to obtain the flow behaviour index and consistency index of food fluids with pseudoplastic flow was developed. This method was compared with the more traditional approach that use the Rabinowitch correction. The comparison was made by using a capillary viscometer assembled on purpose and by testing four different pseudoplastic food fluids: tomato, peach, pear and apricot purees. The difference on the results between the two methods was negligible. The rheological behaviour vs. temperature of the four pseudoplastic food fluids was also determined. The temperature had a pronunced effect on the consistency index, but not on the flow behaviour index. The magnitude of the consistency index decreased with increase in temperature and the Arrhenius model described well this effect with the average determination coefficient R2 of 0.979.Pubblicazioni consigliate
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