Evaluation of Viscosity of Non-Newtonian Liquid Foods with a Flow Tube Instrument
-
Masanori Yoshida
,
Hitoshi Igarashi
Abstract
In a flow tube instrument modeled after a structurally simple and easy-to-use bubble viscometer, bubble ascent and liquid flow were examined to evaluate the physically defined viscosity of non-Newtonian liquid foods. For Newtonian and non-Newtonian test liquids, a dimensionless expression between the friction coefficient and Reynolds number, which was derived through analysis as an annular flow of liquid around bubble, indicated that the flow in the instrument was laminar. Prediction organized based on the empirical relation was advanced for evaluation of the non-Newtonian viscosity. The flow tube instrument was expected to be applicable to the conditions in drinking and eating, from a viewpoint of the characteristic shear rate ranging from 10 to 100 s−1.
Funding statement: Funding: This work was partly supported by a Grant-in-Aid for Scientific Research (C) from the Ministry of Education, Culture, Sports, Science and Technology of Japan.
References
1. Smith TL, Sun MM, Pippin J. Characterizing process control of fluid viscosities in nursing homes. J Amer Dietetic Assoc 2004;104:969–71.10.1016/j.jada.2004.03.025Search in Google Scholar
2. Hong SR, Sun DS, Yoo W, Yoo B. Flow behaviors of commercial food thickeners used for the management of dysphagia: effect of temperature. Int J Food Eng 2012;8:Article 8.10.1515/1556-3758.2215Search in Google Scholar
3. Perona P. Bostwick degree and rheological properties: an up-to-date viewpoint. Appl Rheol 2005;15:218–29.10.1515/arh-2005-0013Search in Google Scholar
4. Yoshida M, Soda A, Togashi A, Egawa Y, Sato Y. A modified methodology to evaluate viscosity of non-Newtonian liquid foods with a flow channel instrument. J Food Sci Eng 2013;3:411–23.10.17265/2159-5828/2013.08.002Search in Google Scholar
5. Germain I, Dufresne T, Ramaswamy HS. Rheological characterization of thickened beverages used in the treatment of dysphagia. J Food Eng 2006;73:64–74.10.1016/j.jfoodeng.2005.01.006Search in Google Scholar
6. Nakauma M, Ishihara S, Funami T, Nishinari K. Swallowing profiles of food polysaccharide solutions with different flow behaviors. Food Hydrocolloids 2011;25:1165–73.10.1016/j.foodhyd.2010.11.003Search in Google Scholar
7. Logemann JA. Evaluation and treatment of swallowing disorders, Michi, K, Michiwaki, Y. (ed and trans). Tokyo: Ishiyaku Publishers, Inc., 2000:12–19.Search in Google Scholar
8. Barr G. The air-bubble viscometer. Philos Mag Ser 1926;7:395–405.10.1080/14786442608633640Search in Google Scholar
9. Mezger TG. The rheology handbook. Hannover: Vincentz Network, 2006:203.Search in Google Scholar
10. BYK-Gardner GmbH catalog. 2013. Geretsried, Germany. 237–9.Search in Google Scholar
11. Feng JQ. Buoyancy-driven motion of a gas bubble through viscous liquid in a round tube. J. Fluid Mech 2008;609:377–410.10.1017/S0022112008002516Search in Google Scholar
12. Viana F, Pardo R, Yanez R, Trallero JL, Joseph DD. Universal correlation for the rise velocity of long gas bubbles in round pipes. J Fluid Mech 2003;494:379–98.10.1017/S0022112003006165Search in Google Scholar
13. Clift R, Grace JR, Weber ME. Bubbles, drops, and particles. Mineola: Dover Publications, Inc., 2005:238.Search in Google Scholar
14. Sousa RG, Nogueira S, Pinto AM, Riethmuller ML, Campos JB. Flow in the negative wake of a Taylor bubble rising in viscoelastic carboxymethylcellulose solutions: particle image velocimetry. J Fluid Mech 2004;511:217–36.10.1017/S0022112004009644Search in Google Scholar
15. Bugg JD, Mack K, Rezkallah KS. A numerical model of Taylor bubbles rising through stagnant liquids in vertical tubes. Int J Multiphase Flow 1998;24:271–81.10.1016/S0301-9322(97)00047-5Search in Google Scholar
16. Bugg JD, Saad GA. The velocity field around a Taylor bubble rising in a stagnant viscous fluid: numerical and experimental results. Int J Multiphase Flow 2002;28:791–803.10.1016/S0301-9322(02)00002-2Search in Google Scholar
17. Brown RA. The mechanics of large gas bubbles in tubes: bubble velocities in stagnant liquids. Can J Chem Eng 1965;43:217–23.10.1002/cjce.5450430501Search in Google Scholar
18. Araujo JD, Miranda JM, Pinto AM, Campos JB. Wide-ranging survey on the laminar flow of individual Taylor bubbles rising through stagnant Newtonian liquids. Int J Multiphase Flow 2012;43:131–48.10.1016/j.ijmultiphaseflow.2012.03.007Search in Google Scholar
19. Tudose ET, Kawaji M. Experimental investigation of Taylor bubble acceleration mechanism in slug flow. Chem Eng Sci 1999;54:5761–75.10.1016/S0009-2509(99)00149-9Search in Google Scholar
20. Nogueiraa S, Riethmuler ML, Campos JB, Pinto AM. Flow in the nose region and annular film around a Taylor bubble rising through vertical columns of stagnant and flowing Newtonian liquids. Chem Eng Sci 2006;61:845–57.10.1016/j.ces.2005.07.038Search in Google Scholar
21. Fararoui A, Kintner RC. Flow and shape of drops in non-Newtonian fluids. Trans Soc Rheol 1961;5:369–80.10.1122/1.548906Search in Google Scholar
22. Briggs JL, Steffe JF. Mixer viscometer constant (k’) for the Brookfield small sample adapter and flag impeller. J Texture Stud 1996;27:671–7.10.1111/j.1745-4603.1996.tb01000.xSearch in Google Scholar
©2015 by De Gruyter
Articles in the same Issue
- Frontmatter
- Selected Papers from MAS2014 Workshop
- Special Section “Selected papers from the workshop on Modeling and Simulation of Food Processing and Operations of the MAS 2014 conference (Bordeaux, September 10–12, 2014)”
- Three-Dimensional CFD Simulation of a “Steam Water Spray” Retort Process for Food Vegetable Products
- Temperature Analysis of the Water Supply System of a Dairy Company by Means of a Simulation Model
- Multi-Product Inventory-Routing Problem in the Supermarket Distribution Industry
- Decision Support System, Based on the Paradigm of the Petri Nets, for the Design and Operation of a Dairy Plant
- Critical Reviews
- Rice: Parboiling and Milling Properties
- A Review of Drying Processes in the Production of Pumpkin Powder
- Original Research Articles
- Modelling of Changes in Postharvest Quality Parameters of Stored Carrots Subjected to Pre- and Postharvest Treatments
- Evaluation of Viscosity of Non-Newtonian Liquid Foods with a Flow Tube Instrument
- Characterization of Pyrolysis Products Obtained from Desmodesmus sp. Cultivated in Anaerobic Digested Effluents (DADE)
- The Effects of Nano-SiO2 on Mechanical, Barrier, and Moisture Sorption Isotherm Models of Novel Soluble Soybean Polysaccharide Films
- Adsorption and Desorption Studies of Anthocyanins from Black Peanut Skins on Macroporous Resins
- Convective Air Drying Characteristics and Qualities of Non-fried Instant Noodles
- Microwave-Assisted Extraction of Trigona Propolis: The Effects of Processing Parameters
Articles in the same Issue
- Frontmatter
- Selected Papers from MAS2014 Workshop
- Special Section “Selected papers from the workshop on Modeling and Simulation of Food Processing and Operations of the MAS 2014 conference (Bordeaux, September 10–12, 2014)”
- Three-Dimensional CFD Simulation of a “Steam Water Spray” Retort Process for Food Vegetable Products
- Temperature Analysis of the Water Supply System of a Dairy Company by Means of a Simulation Model
- Multi-Product Inventory-Routing Problem in the Supermarket Distribution Industry
- Decision Support System, Based on the Paradigm of the Petri Nets, for the Design and Operation of a Dairy Plant
- Critical Reviews
- Rice: Parboiling and Milling Properties
- A Review of Drying Processes in the Production of Pumpkin Powder
- Original Research Articles
- Modelling of Changes in Postharvest Quality Parameters of Stored Carrots Subjected to Pre- and Postharvest Treatments
- Evaluation of Viscosity of Non-Newtonian Liquid Foods with a Flow Tube Instrument
- Characterization of Pyrolysis Products Obtained from Desmodesmus sp. Cultivated in Anaerobic Digested Effluents (DADE)
- The Effects of Nano-SiO2 on Mechanical, Barrier, and Moisture Sorption Isotherm Models of Novel Soluble Soybean Polysaccharide Films
- Adsorption and Desorption Studies of Anthocyanins from Black Peanut Skins on Macroporous Resins
- Convective Air Drying Characteristics and Qualities of Non-fried Instant Noodles
- Microwave-Assisted Extraction of Trigona Propolis: The Effects of Processing Parameters
