EFFECT OF DISPERSED PHASE ON THE SLIP COEFFICIENT OF APPLE SAUCE IN A CONCENTRIC CYLINDER VISCOMETER

Journal of Texture Studies

Volumn 20, Issue 1, 1989, Pages 57-70

  Qiu, C G ^a   Rao, M A ^a  

^a Department of Obstetrics Gynecology   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0005554578     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1989.tb00420.x     Document Type: Article

References (15)

1. Apparent slip flow of polymer solution
2. An investigation into the flow behaviour of complex non‐Newtonian foodstuffs
3. Direct measurement of static yield properties of cohesive suspensions
4. Viscoelastic properties of semisolid foods and their biopolymeric components
5. Particles in tube flow at moderate Reynolds number
6. Explicit formulas for slip and fluidity
7. Role of pulp content and particle size in yield stress of apple sauce
8. Wall slip in viscous fluids and influence of materials of construction
9. Measurement of flow properties of food suspensions with a mixer
10. Predicting the flow properties of food suspensions of plant origin
11. Determination of effective shear rates in rotational viscometers with complex geometries
12. Rheological techniques to evaluate the shelf‐stability of starch‐thickened, strained apricots
13. Flow properties of tomato concentrates: effect of serum viscosity and pulp content
14. Wall slip corrections for Couette and parallel disk viscometers