MEASUREMENT OF FLOW PROPERTIES OF FOOD SUSPENSIONS WITH A MIXER |
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| Authors: | M. A. RAO |
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| Affiliation: | Department of Food Science and Technology, New York State Agricultural Experiment Station, Cornell University, Geneva, New York 14456, U. S. A. |
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| Abstract: | Abstract. Flow properties of selected food suspensions (tomato puree, apple sauce, and apple pulp) were studied with a mixer. Power law constants for the suspensions were determined by employing an approximate method based on power correlations for mixers in the laminar flow regime. The studied suspensions cannot be characterized with narrow gap viscometers because of the size and segregation of the particles (formation of a dilute phase next to the rotor). |
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