A MECHANISM FOR NON-NEWTONIAN FLOW OF MILK IN A CAPILLARY |
| |
| Authors: | A. YAMAMOTO T. TOYOSAKI T. MINESHITA |
| |
| Affiliation: | Hemorheology Laboratory, National Cardiovascular Center Research Institute, Osaka, Japan;*Department of Food Science, Tezukayama College, Gakuencho, Nara, Japan |
| |
| Abstract: | The apparent viscosity of human milk, fresh cow's milk, homogenized milk, skim milk and oleic acid emulsion have been determined in a Maron-Belner type low shear capillary viscometer using capillaries of different radii combined with a photomicroscope. Photomicrographs of the flowing fluids have been obtained and analyzed by a densitometer. Each suspension examined showed different apparent viscosities and the viscosities depended also on capillary radius. This capillary radius effect was traced to migration of milk fat droplets during flow through the capillary. By assuming that the wall layer is composed of double layers in a flowing liquid in a capillary tube this radius effect may be attributed to geometric hindrance of the capillary wall against the thermal motion of fat droplets near the wall, Values of the wall thickness were calculated. |
| |
| Keywords: | |
|
|
