PRACTICAL FLUIDS FOR FOOD RHEOLOGY AND PROCESS ENGINEERING STUDIES

被引：0

作者：

Hull, M. ^{[1
]}

Steffe, J. F. ^{[2
]}

机构：

[1] AE Staley Mfg Co, Decatur, IL USA

[2] Michigan State Univ, Dept Food Sci & Human Nutr, Dept Agr Engn, E Lansing, MI 48824 USA

来源：

JOURNAL OF FOOD PROCESS ENGINEERING | 1992年 / 15卷 / 03期

关键词：

Calibration - Elasticity - Fluids - Food processing - Process engineering - Rheology - Shear stress - Testing - Viscosity;

D O I：

10.1111/j.1745-4530.1992.tb00152.x

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

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.

引用

页码：199 / 212

页数：14

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