用倾斜平行板和光学传感器测量增稠液体流变特性的改进系统

IF 2.8 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of texture studies Pub Date : 2023-05-05 DOI:10.1111/jtxs.12758
Toshitaka Yasuda, Kenji Shimokasa
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引用次数: 1

摘要

本研究的目的是改进使用倾斜平行板(IPP)直接估计屈服应力τiy和评估增稠液体性能的方法。使用Herschel–Bulkley流体模型预测了用黄原胶增稠的液体的剪切速率和剪切应力之间关系的流动曲线(τ=τy+kγ*n−1)。我们假设屈服应力τy和线扩展试验(LST)的结果表明剪切应力的变形状态和流动状态(kγ*n−1)。τiy,采用旋转粘度计和LST估算的屈服应力τry,研究了三种用黄原胶增稠的液体,四种浓度(C),间隔0.5 重量百分比在0.5–2.0范围内 重量%。τry和LST的线性关系图表明,随着C的增加,阻力(τry和τiy)增加,直到流动开始,之后粘度增加。我们认为,用IPP方法估算的屈服应力τiy有效地反映了增稠液体的流变特性。
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Improved system for measuring rheological properties of thickened liquid using an inclined parallel plate and optical sensor

The purpose of this study was to improve the method of using an inclined parallel plate (IPP) in directly estimating the yield stress τ iy and evaluating the properties of a thickened liquid. The flow curve of the relationship between the shear rate and shear stress of a liquid thickened with a xanthan gum agent was predicted using the Herschel–Bulkley fluid model ( τ = τ y + k γ ˙ n 1 ). We supposed that the yield stress τ y and the result of a line spread test (LST) indicate the deformation state and the flow state of shear stress ( k γ ˙ n 1 ), respectively. τ iy , the yield stress τ ry estimated adopting a rotational viscometer and LST, was investigated for three liquids thickened with xanthan gum at four concentrations (C) at intervals of 0.5 wt% within the range 0.5–2.0 wt%. Linear plots of the relations of C versus τ iy and τ ry and the LST show that with an increase in C , the resistance force ( τ ry and τ iy ) increases until flow starts, after which viscosity increases. We suggest that yield stress τ iy estimated with the IPP method effectively indicates the rheological properties of thickened liquids.

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来源期刊
Journal of texture studies
Journal of texture studies 工程技术-食品科技
CiteScore
6.30
自引率
9.40%
发文量
78
审稿时长
>24 weeks
期刊介绍: The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference. Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to): • Physical, mechanical, and micro-structural principles of food texture • Oral physiology • Psychology and brain responses of eating and food sensory • Food texture design and modification for specific consumers • In vitro and in vivo studies of eating and swallowing • Novel technologies and methodologies for the assessment of sensory properties • Simulation and numerical analysis of eating and swallowing
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