EFFECT of DIFFERENT TUBE MATERIALS ON the STEADY SHEAR TUBE FLOW of SEMI-SOLID FOODS |
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| Authors: | M DERVISOGLU J L KOKINI |
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| Affiliation: | Rutgers University Food Science Department Cook College New Jersey Agricultural Experiment Station New Brunswick, New Jersey 08903 |
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| Abstract: | The effect of different tube materials was studied using galvanized steel, PVC, teflon and glass capillaries on tomato paste, apple sauce, ketchup and mustard as typical semi-solid food materials. In the shear rate range of 10 to 1000 s?1 studied apple sauce and mustard showed the most pronounced effect which was wall material and shear rate dependent. |
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