Adaption of a vane tool for the viscosity determination of flavoured yoghurt
Source: European Food Research and Technology A, Volume 218, Number 6, May 2004 , pp. 598-601(4)
Abstract:In order to determine the viscosity of flavoured yoghurt with incorporated fruit pieces, a four-bladed vane tool fitted to a stress-controlled rheometer was calibrated against a conventional cup-and-bob system in steady shear measurements using several Newtonian and non-Newtonian fluids. The angular velocities obtained with both systems were compared at particular shear stress values, resulting in a conversion factor valid for angular velocities between 10−4 and 100 rad s−1. After checking the validity of the vane tool on carboxymethylcellulose solutions with embedded perspex beads, viscosity measurements were carried out on commercial stirred yoghurt without and with spherical fruit pieces. As flow curves were successfully fitted to the Cross model, the vane tool can be considered to be a suitable method for measuring the flow properties of food systems with large solid particles.
Document Type: Research Article
Affiliations: 1: Institut für Lebensmittel- und Bioverfahrenstechnik, Technische Universität, Bergstraße 120, 01069, Dresden, Germany, 2: Institut für Lebensmittel- und Bioverfahrenstechnik, Technische Universität, Bergstraße 120, 01069, Dresden, Germany, Email: firstname.lastname@example.org
Publication date: May 2004