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Rheological Characterization of Process Cheese Using Tube Viscometry
| Content Provider | Scilit |
|---|---|
| Author | Leach, M. R. Farkas, B. E. Daubert, C. R. |
| Copyright Year | 2003 |
| Description | A rheological characterization of process cheese mix was performed using tube viscometry techniques at 15, 20, 25, and 30°C over the approximate shear rate range of 5–35 s−1. The shear rate range was chosen to correspond with a range germane to pilot scale process cheese production. As expected, the cheese mixture was shear thinning. Additionally, the viscosity of cheese mix substantially decreased as temperature increased, with a near tenfold decrease in viscosity from 15 to 30°C. At a shear rate of 7.5 s−1, the viscosity of the mixture at 15°C was 936.8 Pa s, while the viscosity at 30°C was 112.7 Pa s. Power law models were developed for each temperature. Generalized models for predicting apparent viscosity as a function of temperature and shear rate were developed using both a multiple linear regression equation and a modified Arrhenius‐type equation. The tube viscometry technique and subsequent models have applications to the prediction of flow behavior of highly viscous materials to aid in food process design. |
| Related Links | https://www.tandfonline.com/doi/pdf/10.1081/JFP-120017847?needAccess=true |
| Ending Page | 267 |
| Page Count | 9 |
| Starting Page | 259 |
| ISSN | 10942912 |
| e-ISSN | 15322386 |
| DOI | 10.1081/jfp-120017847 |
| Journal | International Journal of Food Properties |
| Issue Number | 2 |
| Volume Number | 6 |
| Language | English |
| Publisher | Informa UK Limited |
| Publisher Date | 2003-01-07 |
| Access Restriction | Open |
| Subject Keyword | Food Science and Technology Power Law Multiple Linear Regression Rheology Food Processing Shear Rate |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
