Obtaining the shear stress shear rate relationship and yield stress of liquid foods from parallel disk data

G.R. Campbell, Yee-Kwong Leong, Y.L. Yeow

Research output: Contribution to journalArticlepeer-review

7 Citations (Scopus)

Abstract

In this article, Tikhonov regularization is used to process the steady-shear data generated in the parallel disk geometry by a commercial viscometer for a number of liquid foods. This way of processing parallel disk data has the advantage of being independent of any rheological model. The resulting shear stress versus shear rate relationships cover the maximum range of shear rates consistent with the experimental data. It will also be shown that if the liquid food being tested has a yield stress, Tikhonov regularization will automatically obtain an estimate of this stress. For each of the liquid foods investigated, the resulting rheological properties are used to back-calculate the torque and rotational speed data points and compare with the original experimental data.
Original languageEnglish
Pages (from-to)50-55
JournalJournal of Food Science
Volume70
Issue number1
DOIs
Publication statusPublished - 2005

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