Shear localisation in stirred yoghurt

Rheologica Acta

Volumn 49, Issue 4, 2010, Pages 371-379

  Raudsepp, Allan ^a   Feindel, Kirk W ^a   Hemar, Yacine ^b  

^a VICTORIA UNIVERSITY OF WELLINGTON   (New Zealand)

^b CSIRO   (Australia)

Author keywords

DWS; NMR velocimetry; Shear banding; Shear localisation; Slip; Yoghurt

Indexed keywords

EID: 77951138165     PISSN: 00354511     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00397-010-0438-9     Document Type: Article

References (22)

1. Basak S, Ramaswamy HSA (1994) Simultaneous evaluation of shear rate and time dependency of stirred yogurt rheology as influenced by added pectin and strawberry concentrate. J Food Eng 21: 385-393.
2. Benezech T, Maingonnat JFA (1994) Characterization of the rheological properties of yoghurt. J Food Eng 21: 447-472.
3. Bicout D, Maret G (1994) Multiple light scattering in Taylor-Couette flow. Physica A 210: 87-112.
4. Bicout D, Maynard R (1993) Diffusing wave spectroscopy in inhomogeneous flows. Physica A 199: 387-411.
5. Britton MM, Callaghan PT (1997) NMR Microscopy and the non-linear rheology of food materials. Magn Reson Chem 35: S37-S46.
6. Callaghan PT (1991) Principles of nuclear magnetic resonance microscopy. Oxford University Press, Oxford.
7. Callaghan PT (2008) Rheo-NMR and shear banding. Rheol Acta 47: 243-255.
8. de Kruif CG, Zhulina EB (1996) Kappa-casein as a polyelectrolyte brush on the surface of casein micelles. Colloids Surf A: Physicochem Eng Asp 117: 151-159.
9. Gibaud T, Barentin C, Manneville S (2008) Influence of boundary conditions on yielding in a soft glassy materials. Phys Rev Lett 101: 258302.
10. Gibaud T, Barentin C, Taberlet N, Manneville S (2009) Shear induced fragmentation of laponite suspensions. Soft Matter 5: 3026-3037.
11. Henningsson M, Ostergren K, Dejmek P (2006) Plug flow of yoghurt in piping as determined by cross-correlated dual-plane electrical resistance tomography. J Food Eng 76: 163-168.
12. Horne DS (1998) Casein interactions: casting light on the black boxes, the structure in dairy products. Int Dairy J 8: 171-177.
13. Hoult DI, Richards RE (1975) Critical factors in the design of sensitive high resolution nuclear magnetic resonance spectrometers. Proc R Soc Lond A344: 311-340.
14. Lucey JA, Singh H (1998) Formation and physical properties of acid milk gels: a review. Food Res Int 30(7): 529-542.
15. Moller PCF, Rodts S, Michels MAJ, Bonn D (2008) Shear banding and yield stress in soft glassy materials. Phys Rev E 77: 041507.
16. Olmsted PD (2008) Perspectives on shear banding in complex fluids. Rheol Acta 47: 283-300.
17. Raudsepp A, Callaghan PT, Hemar Y (2008) A study of the nonlinear rheology of complex fluids using diffusing wave spectroscopy. J Rheol 52: 1113-1129.
18. Rogers SA, Vlassopoulos D, Callaghan PT (2008) Aging, yielding and shear banding in soft colloidal glasses. Phys Rev Lett 100: 128304.
19. Salmon J-B, Collin A, Manneville S (2003) Velocity profiles in shear-banding wormlike micelles. Phys Rev Lett 90: 228303.
20. Suwonsichon T, Peleg M (1999) Rheological characterization of almost intact and stirred yogurt by imperfect squeezing flow viscometry. J Sci Food Agric 79: 911-921.
21. Weitz DA, Pine D (1992) Diffusing-wave spectroscopy. In: Brown W (ed) Dynamic light scattering. Oxford University Press, Oxford.
22. Yoon WB, McCarthy KL (2002) Rheology of yogurt during pipe flow as characterized by magnetic resonance imaging. J Texture Stud 33: 431-444.