Complete Rheological Characterization of Time‐dependent Food Products

Tiu, Carlos; Boger, David V.

doi:10.1111/j.1745-4603.1974.tb01439.x

Cited by 144 publications

(66 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Although brand specific differences in composition and manufacturing lead to quantitative differences in the measured material functions, there is broad good agreement about the qualitative flow behavior. Mayonnaise shows a plastic-like response at low shear stresses caused by the network structure of the lipoproteins (Munoz and Sherman 1990;Gallegos et al 1992) that is destroyed when the stress exceeds a critical level, leading to a shear-yielding of the mayonnaise, a subsequent shear thinning behavior with rising stress (Tiu and Boger 1974) and time dependent structural breakdown of the mayonnaise at high stresses (Figoni and Shoemaker 1983). This overall behavior is also observed for the mayonnaise investigated in this report.…”

Section: A Emulsions In Small Gaps -Mayonnaisesupporting

confidence: 62%

The flexure-based microgap rheometer (FMR)

Clasen

Gearing

McKinley

2006

Journal of Rheology

View full text Add to dashboard Cite

SynopsisWe describe the design and construction of a new microrheometer designed to facilitate the viscometric study of complex fluids with very small sample volumes (1-10 µl) and gaps of micrometer dimensions. The Flexure-based Microgap Rheometer (FMR) is a shear-rate-controlled device capable of measuring the shear stress in a plane Couette configuration with directly-controlled gaps between 1 µm and 200 µm. White light interferometry and a three-point nanopositioning stage using piezo-stepping motors are used to control the parallelism of the upper and lower shearing surfaces which are constructed from glass optical flats. A compound flexure system is used to hold the fluid sample testing unit between a drive spring connected to an 'inchworm' motor and an independent sensor spring.Displacements in the sensing flexure are detected using an inductive proximity sensor. Ready optical access to the transparent shearing surfaces enables monitoring of the structural evolution in the gap with a long working-distance video-microscope. This configuration then allows us to determine the microgap-dependent flow behavior of complex fluids over 5 decades of shear rate. We demonstrate the capability of the FMR by characterizing the complex stress and gap dependent flow behavior of a typical microstructured food product (mayonnaise) over the range of gaps from 8 to 100 µm and stresses from 10 to 1500 Pa. We correlate the gap-dependent rheological response to the microstructure of the emulsion and changes induced in the material by prolonged shearing.

show abstract

Section: A Emulsions In Small Gaps -Mayonnaisesupporting

confidence: 62%

The flexure-based microgap rheometer (FMR)

Clasen

Gearing

McKinley

2006

Journal of Rheology

View full text Add to dashboard Cite

show abstract

“…The rate of disappearance of the structure (-&u/dt) at a fixed shear rate. is thus dependent only on (~,-~Ue)-By analogy with a secondorder irreversible chemical reaction, the rate equation may be expressed as [7,36]:…”

Section: Structural Breakdownmentioning

confidence: 99%

Thixotropic behaviour of concentrated bauxite residue suspensions

1985

Self Cite

View full text Add to dashboard Cite

An experimental study on the time-dependent rheology of highly concentrated and flocculated suspensions of bauxite residue (red mud) is presented. Both the thixotropic breakdown with shear and recovery at rest have been quantitatively examined using a vane-shear instrument and a capillary rheometer. It is demonstrated that both the yield stress and the apparent viscosity of the material can be drastically reduced, by orders of magnitude, by shear-induced agitation with a simple anchor impeller. The rate of thixotropic decay is a function of solids concentration, agitation time and speed. With prolonged agitation, the flow properties are brought to an equilibrium level characterized by a finite yield stress and a shear rate-dependent (shear-thinning) viscosity. In the absence of shear, the yield stress gradually increases with time but at a rate considerably slower than the rate of decay in the shear field. Even after an extended rest period of several months, only a fraction of the initial yield stress can be regained. The observed behaviour has been interpreted in terms of a time-dependent but non-reversible transformation of a network structure of flocculated particles initially developed in the red mud. Using a structural kinetic approach, models have been developed for correlating the experimental kinetic data. The paper concludes with a discussion on the practical consequences of the work.

show abstract

“…1 ). Following the model proposed by Tiu and Boger (1974), the HerschelBulkley model was then modified to take into account the structural changes by introducing a structural decay parameter . Thus, the equation of state is assumed to be:…”

Section: Effect Of Temperature On Limit Viscosity Of Cutting Oil Emulmentioning

confidence: 99%

Temperature Effect on Shear Flow and Time Dependant Modelling of Cutting Oil Emulsion

Hammadi

Boudjenane

Belhadri

2015

Applied Condition Monitoring

View full text Add to dashboard Cite

Abstract. The effect of temperature and shear rate on rheological behaviour of cutting oil emulsion was investigated in this work. The model of Herschel-Bulkley was used to fit the shear stress dependence of the shear rate for temperatures between 20°C and 100°C. The temperature increase induced not only a decrease in the yield stress and the consistency index of cutting oil emulsion but also an increase of the flow index of cutting oil emulsion. The temperature dependence of limit viscosity at high shear rate of the cutting oil emulsion was fitted by an Arrhenius equation. For constant shear rate applied on the cutting oil emulsion at 20°C a thixotropic behaviour was observed and analysed using a modified model of Herschel-Bulkley in which a structural parameter λ was included in order to account for time dependent effect.

show abstract

Complete Rheological Characterization of Time‐dependent Food Products

Cited by 144 publications

References 5 publications

The flexure-based microgap rheometer (FMR)

The flexure-based microgap rheometer (FMR)

Thixotropic behaviour of concentrated bauxite residue suspensions

Temperature Effect on Shear Flow and Time Dependant Modelling of Cutting Oil Emulsion

Contact Info

Product

Resources

About