Evaluating syrups using extensional viscosity

Food Technology

Volumn 51, Issue 1, 1997, Pages 49-52

  Clark, Ross ^a  

^a NutraSweet Kelco Co   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

COMPUTER SOFTWARE; JETS; LAMINAR FLOW; MOLECULES; POLYMERS; RHEOLOGY; RHEOMETERS; SHEAR FLOW; TRANSDUCERS; VISCOMETERS; VISCOSITY MEASUREMENT; VISCOSITY OF LIQUIDS;

CARBOXYMETHYL CELLULOSE; CORN SYRUP; COUETTE TOOLING; EXTENSIONAL FLOW; EXTENSIONAL VISCOSITY; FLOW RATE; FLUID FOODS; SYRUPS; TROUTON RATIO; XANTHAN GUM;

FOOD PRODUCTS;

EID: 0030781845     PISSN: 00156639     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Review

References (6)

1. Clark, R.C. 1992. Extensional viscosity of some food hydrocolloids. In "Gums and Stabilisers for the Food Industry 6," ed. G.O. Phillips, P.A. Williams, and D.J. Wedlock., pp. 73-85. IRL Press at Oxford University Press., Oxford, U.K.
2. Collins, J.L. and Dincer, B. 1973. Rheological properties of syrups containing gums. J. Food Sci. 38: 489-492.
3. Khagram, M., Gupta, R.K., and Sridhar, T. 1985. Extensional viscosity of xanthan gum solutions. J. Rheology 29: 191-207.
4. Padmanabhan, M. 1995. Measurement of extensional viscosity of viscoelastic liquid foods. J. Food Eng. 25: 311-327.
5. Peiffer, D.G., Kim, M. W., and Lundberg, R.D. 1986. Influence of an elongational flow field on random coil and rod-like polymers in solution. Polymer 27: 493-502.
6. Schunk. P.R., de Santos. J.M., and Scriven, L.E. 1990. Flow of Newtonian liquids in opposednozzle configuration. J. Rheology 34: 387-414.