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Determining viscosity of fluid foods by continuous lift
- Runyon, C.H., McCarthy, K.L.
- Journal of food science 1990 v.55 no.4 pp. 1170-1173
- foods, liquids, viscosity, measurement
- The viscosity of Newtonian and non-Newtonian fluid foods was determined by analyzing flow characteristics of corn syrup, tomato sauce and pear puree using a continuous lift apparatus. Assuming steady state and film thickness constant with time, the experimental sample viscosities were found by recording film thickness, belt speed and fluid density and applying the power law model. Film thicknesses increased with belt speed. Consistency coefficients from 38 to 134 were obtained. The experimental power law values were reproducible and agreed with those obtained by conventional viscometer.