ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The paper describes a model and a simple experimental method to determine suspension transport properties, separating the role of particles from the suspending fluid. Shear stresses are described as consisting of 2 components: 1st, a shear stress caused by the flow of the suspending fluid and 2nd, a shear stress caused by direct interaction between suspended particles. We show that the determination of these shear stresses of a complex (food) suspension is largely independent of the definition of its suspending fluid. The rheological behavior of soy milks at low and intermediate moisture contents was studied, and results are compared with those obtained previously. The method evidences that the high viscosity of soy milks is predominantly caused by direct particle interaction.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2003.tb12319.x
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