Characterization of the flow behaviour of sausage emulsions with a simple tube viscometer |
| |
| Authors: | JOHANNA C.M. JACOBS&dagger ,JACQUES H. HOUBEN&dagger ,TON VAN,VLIET&Dagger ,PIETER S. VAN,ROON&dagger ,BEREND KROL&dagger |
| |
| Affiliation: | Department of the Science of Food of Animal Origin, Meat Technology Section, Utrecht University, P.O. Box 80.175, 3508 TD Utrecht;Department of Food Science, Dairying and Food Physics Group, Wageningen Agricultural University, the Netherlands. |
| |
| Abstract: | A specially designed tube viscometer was used to measure apparent viscosity during flow of Bologna type sausage emulsions moving through a pipe. Emulsions varied in fat content (from 21.8 to 44.3%) and in moisture/protein ratio (from 3.7 to 5.6), and the effects of added sodium chloride, sodium diphosphate, starch and blood plasma were investigated in a 36% fat, 3.7 moisture/protein emulsion.
The shear stresses determined as a function of shear rate were fitted by a power law. Yield stress of the emulsions was negligible relative to the applied stress. However, inspection of the flow profiles indicated that considerable slip of the sausage emulsion occurred at the pipe wall. Both emulsion flow and slip contribute to overall flow behaviour, so a kind of effective viscosity is determined. Intrinsic rheological properties and wall slip will both be affected by the composition of the sausage emulsion. |
| |
| Keywords: | Apparent viscosity formulation effects meat batters meat emulsions power law flow slip |
|
|
