Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10278228 | Journal of Food Engineering | 2005 | 12 Pages |
Abstract
The effects of particle concentration and carrier fluid temperature on rheological behavior of model food suspensions consisting of 1.5% CMC solution and green peas (15-30% v/v) were investigated using a tube viscometer. The flow behavior of the suspensions was represented by the power law model. The suspension consistency coefficient (mâ) increased with particle concentration and decreased with temperature, whereas the opposite trends were observed for the suspension flow behavior index (nâ). Among various theoretical, semi-empirical, and empirical equations tested for suspension apparent viscosity (μâ) estimation, the third order expansion of Einstein equation, which was derived via the hydrodynamic approach, provided the best estimates for μâ. Of equations tested for mâ estimation, those in which nâ was included offered better estimates of experimental values, with an empirical equation obtained based on the Einstein equation and the incorporation of nâ term providing the best mâ estimation. These findings suggest that, for concentrated coarse suspensions subjected to conditions presented here, the dependence between mâ and nâ is of importance and should be considered in order to achieve a better mâ estimation. Besides, better representations for power law parameters of such suspensions may be obtained based on a theoretical expression derived for μâ via the hydrodynamic approach. The study presented here provides a much-needed insight toward the flow behavior of concentrated coarse food suspensions at high temperature, information of which is vital for various food processes.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Krittalak Chakrabandhu, Rakesh K. Singh,