Mixer viscometer constant (k′) for the brookfield small sample adapter and flag impeller

Journal of Texture Studies

Volumn 27, Issue 6, 1996, Pages 671-677

  Briggs, Jenni L ^a   Steffe, James F ^a  

^a Michigan State University   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030343095     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1996.tb01000.x     Document Type: Article

References (8)

1. CASTELL-PEREZ, M.E. and STEFFE, J.F. 1990. Evaluating shear rates for power law fluids in mixer viscometry. J. Texture Studies 21, 439-453.
2. CASTELL-PEREZ, M.E. and STEFFE, J.F. 1992. Using mixing to evaluate rheological properties. In Viscoelastic Properties of Foods, (M.A. Rao and J.F. Steffe, eds.), Elsevier Applied Science Publishers Ltd., Barking, England.
3. METZNER, A.B. and OTTO, R.E. 1957. Agitation of non-Newtonian fluids. AICHE J. 3, 3-10.
4. RAO, M.A. 1975. Measurement of flow properties of food suspensions with a mixer. J. Texture Studies 6, 533-539.
5. RAO, M.A. and COOLEY, H.J. 1984. Determination of effective shear rates in rotational viscometers with complex geometries. J. Texture Studies 15, 327-335.
6. RIEGER, F. and NOVAK, V. 1973. Power consumption of agitators in highly viscous non-Newtonian liquids. Trans. Inst. Chem. Engrs. 51, 105-111.
7. STEFFE, J.F. 1996. Rheological Methods in Food Process Engineering, 2nd Ed. Freeman Press, East Lansing, MI.
8. STEFFE, J.F., CASTELL-PEREZ, M.E., ROSE, K.J. and ZABIK, M.E. 1989. Rapid testing method for characterizing the rheological behavior of gelatinizing corn starch slurries. Cereal Chem. 66, 65-68.