Journal of Food, Agriculture and Environment




Vol 8, Issue 3&4,2010
Online ISSN: 1459-0263
Print ISSN: 1459-0255


Suitability of viscosity measurement methods for liquid food variety and applicability in food industry – A review


Author(s):

K.A. Abbas 1, S.M. Abdulkarim 1*, A.M. Saleh 2, M. Ebrahimian 1

Recieved Date: 2010-08-07, Accepted Date: 2010-11-12

Abstract:

Although there are several approaches to measure viscosity of liquid foods in the literature, the successful selected technique depends on the specific product and the functional characteristics that need to be analyzed. Accordingly, it is not an easy task for food technologists to determine the suitable approach to be used. Therefore briefing the existing methods, working principles, advantages, limitations and their successful applications for well known published articles, may enable the researchers to choose the optimum approach. The intensive review revealed that the most commonly used viscosity measurement devices are capillary flow viscometers, orifice type viscometers, falling ball viscometers and rotational viscometers. Glass capillary viscometers are widely used for measuring low to medium viscosity of Newtonian fluids. In order to measure the viscosity of difficult fluids like those having large particles non-conventional geometries such as mixer viscometry method is used. Tube viscometer method which might be considered as a wide-bore capillary viscometer with a special capability to handle suspensions is currently used to determine rheological behaviour of a product after a thermal treatment. Scraped surface heat exchangers (SSHE) are widely used in food industry for thermal treatment of very viscous food products. Mass detecting capillary viscometer is a new technique to measure the viscosity of milk and soymilk products. In order to measure the viscosity of food stabilizers coaxial viscometers are recommended. Also, possibly the best known of the orifice viscometers in the food industry is the dipping-type Zahn viscometer. Finally, it could be inferred that the viscosity ought to be independent on the instrument, so different instruments will yield the same results, but this is a theoretical concept and different instruments rarely yield identical results.

Keywords:

Viscosity measurement, methods, liquid food


Journal: Journal of Food, Agriculture and Environment
Year: 2010
Volume: 8
Issue: 3&4
Category: Food and Health
Pages: 100-107


View full PDF
Information:

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.


Purchase this Article:   20 Purchase PDF Order Reprints for 15

Share this article :