PRACTICAL FLUIDS FOR FOOD RHEOLOGY AND PROCESS ENGINEERING STUDIES

Corn syrups were shown to have potential for use as Newtonian calibration fluids in some applications where established standard oils are not suitable. Rheological analyses, using both steady and dynamic shear conditions, demonstrated that corn syrup viscosities are as constant as those of standard calibration oils. Some syrups showed significant elasticity that may be due to their tendency to dry upon exposure to air during testing. With careful attention to shelf life and protection from air drying, corn syrups can be used in many food engineering problems where equipment calibration and process standardization are needed.