Viscosity and Oscillatory Rheology

Practical Food Rheology: An Interpretive Approach

Volumn , Issue , 2010, Pages 7-28

  Miri, Taghi ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

Applied rheology, deformation and flow of complex material in geometries of practical interest; Ferguson and Kemblowski's focus in rheological research phenomenological rheology, structural rheology, rheometry and applied rheology; Flow curves, shear stress vs shear rate for different types of flow behaviour; Foods, classified in different ways as solids, gels, homogeneous liquids, viscous and elastic properties, described as viscoelastic materials; Modeling, and rheological data in terms of a simple mathematical expression; Rheological behaviour classification measurement of rheological properties of fluid foods, by Blair (1954); Rheology, deformation and flow of matter rheological properties, based on flow and deformation responses of substance, subjected to stress; Rheometry, understanding responses of food structure to applied forces or deformation; Viscoelasticity and oscillation steady shear viscosity, property of materials, demonstrating elastic behaviour; Viscosity and oscillatory rheology

Indexed keywords

EID: 84885497385     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444391060.ch2     Document Type: Chapter

References (80)

1. Advani, S.G. (1994) Flow and Rheology in Polymer CompositesManufacturing. Amsterdam: Elsevier.
2. Aguilera, J.M. (2000) Microstructure and food product engineering. Food Technology 54, 56-65.
3. Aguilera, J.M. and Stanley, D.W. (1999) Microstructural Principles of Food Processing and Engineering, 2nd Edition. USA: Aspen Publishers.
4. Ahuja, A. and Singh, A. (2009) Slip velocity of concentrated suspensions in Couette flow. Journal of Rheology 53, 1461-1485.
5. Aral, B.K. and Kalyon, D.M. (1994) Effects of temperature and surface roughness on timedependent development of wall slip in steady torsional flow of concentrated suspensions. Journal of Rheology 38, 957-972.
6. Baird, D.G. (1981) Review of food dough rheology. Journal of Rheology 25, 477-478.
7. Banfill, P.F.G. and Tattersall, G.H. (1983) The Rheology of Fresh Concrete. London: Pitman.
8. Barnes, H.A. (1995) A review of the slip (wall depletion) of polymer solutions, emulsions and particle suspensions in viscometers: its cause, character, and cure. Journal of Non-Newtonian Fluid Mechanics 56, 221-251.
9. Barnes, H.A. (1999) The yield stress -a review or '[pi][alpha][nu][tau][alpha] [rho][epsiv] [iota]' -everything flows? Journal of Non-Newtonian Fluid Mechanics 81, 133-178.
10. Barnes, H.A. (2000) A Handbook of Elementary Rheology. Aberystwyth: University ofWales Institute of Non-Newtonian Fluid Mechanics.
11. Barnes, H.A. and Nguyen, Q.D. (2001) Rotating vane rheometry -a review. Journal of Non-Newtonian Fluid Mechanics 98, 1-14.
12. Barnes, H.A. and Walters, K. (1985) The yield stress myth. Rheolgica Acta 24, 324-326.
13. Bertola, V., Bertrand, F., Tabuteau, H., Bonn, D. and Coussot, P. (2003) Wall slip and yielding in pasty materials. Journal of Rheology 47, 1211-1226.
14. Blair, G.W.S. (1954) The rheology of fats -a review. Journal of the Science of Food and Agriculture 5, 401-405.
15. Bongenaar, J.J.T.M., Kossen, N.W.F., Metz, B. and Meijboom, F.W. (1973) A method for characterising the rheological properties of viscous fermentation broths. Biotechnology and Bioengineering 15, 201-206.
16. Borwankar, R.P. (1992) Food texture and rheology -a tutorial review. Journal of Food Engineering 16, 1-16.
17. Bourne, M.C. (1992) Calibration of rheological techniques used for foods. Journal of Food Engineering 16, 151-163.
18. Casson, N. (1959) A flow equation for pigment oil-suspensions of the printing ink type. In: Mill C.C., editor. Rheology of Disperse Systems. Oxford: Pergamon Press.
19. Chakrabandhu, K. and Singh, R.K. (2005) Wall slip determination for coarse food suspensions in tube flow at high temperatures. Journal of Food Engineering 70, 73-81.
20. Cheyne, A., Wilson, D.L., Gedney, S., Barnes, O.J. and Scriven, F. (2001) Shear induced microstructural changes in starchy materials, 6th World Chemical Engineering Congress, Australia.
21. Corfield, G.M. (1996) The Constrained Flow of Pastes, PhD thesis. UK: Imperial College of Science, Technology and Medicine.
22. Decindio, B. (1994) Rheology in fresh pasta production -a review. Industrie Alimentari 4, 21-32.
23. De Kee, D. and Chan, C.E. (1983) A true yield stress. Journal of Rheology 37, 775-776.
24. DeMan, J.M. (1976) Rheology and Texture in Food Quality. Westport: AVI Publication.
25. Donald, D.J. and Gary, W. (1971) Characteristics of thixotropic behavior. Transactions of the Society of Rheology 15, 51-61.
26. Ene, H.I. and Cristescu, N. (1988) Rock and Soil Rheology. Berlin: European Mechanics Publication.
27. Engmann, J., Servais, C. and Burbidge, A.S. (2005) Squeeze flow theory and applications to rheometry: a review. Journal of Non-Newtonian Fluid Mechanics 132, 1-27.
28. Evans, I.D. (1992) On the nature of the yield stress. Journal of Rheology 36, 1313-1316.
29. Ferguson, J. and Kemblowski, Z. (1991) Applied Fluid Rheology. London: Elsevier.
30. Ferry, J.D. (1980) Viscoelastic Properties of Polymers, 3rd Edition. Chichester: Wiley.
31. Fischer, P., Pollard, M., Erni, P., Marti, I. and Padar, S. (2009) Rheological approaches to food systems. Comptes Rendus Physique 10, 740-750.
32. Fryer, P.J., Slater, N.K.H. and Duddridge, J.E. (1985) Suggestions for the operation of radial flow cells in cell adhesion and biofouling studies. Biotechnology and Bioengineering 27, 434-438.
33. Gallegos, C. and Franco, J.M. (1999) Rheology of food, cosmetics and pharmaceuticals. Current Opinion in Colloid & Interface Science 4, 288-293.
34. Genovese, M.A., Lozano, J.E. and Rao, M.A. (2007) The rheology of colloidal and noncolloidal food dispersions. Journal of Food Science 72, R11-R20.
35. Ghista, D.N. (1979) Blood: Rheology, Hemolysis, Gas and Surface Interactions. London: Wiley.
36. Gibson, A.G. and Toll, S. (1999) Mechanics of the squeeze flow of planar fibre suspensions. Journal of Non-Newtonian Fluid Mechanics 82, 1-24.
37. Goodwin, J.W. and Hughes, R.W. (2008) Rheology for Chemists: An Introduction. Cambridge: Royal Society of Chemistry.
38. Guell, D.C. and Papathanasiou, T.D. (1997) Flow-Induced Alignment inComposite Materials. Cambridge: Woodhead Publishing Limited.
39. Gupta, R.K. (2000) Polymer and Composite Rheology. New York: Marcel Dekker.
40. Halliday, P.J. and Smith, A.C. (1995) Estimation of the wall slip velocity in the capillary flow of potato granule pastes. Journal of Rheology 39, 139-149.
41. Kasapis, S., Al-Alawi, A., Guizani, N., Khan, A.J. and Mitchell, J.R. (2000) Viscoelastic properties of pectin-co-solute mixtures at iso-free-volume states. Carbohydrate Research 329, 399-407.
42. Keedwell, M.J. (1984) Rheology and Soil Mechanics. London: Elsevier.
43. Lareo, C.A. and Fryer, P.J. (1998) Vertical flows of solid-liquid food mixtures. Journal of Food Engineering 36, 417-443.
44. Lareo, C.A, Fryer, P.J. and Barigou, M. (1997) The fluid mechanics of two-phase solid-liquid food flows: a review. Food and Bioproducts Processing 75, 73-105.
45. Laun, H.M., Rady, M. and Hassager, O. (1999) Analytical solutions for squeeze flow with partial wall slip. Journal of Non-Newtonian Fluid Mechanics 81, 1-15.
46. Lenk, R.S. (1968) Plastics Rheology. London: Maclaren.
47. Macosko, C.W. (1994) Rheology: Principles, Measurements, and Applications. New York: VCH Publishers.
48. Mankad, S. and Fryer, P.J. (1997) Heterogeneous flow model for the effect of slip and flow velocities on food sterilizer design. Chemical Engineering Science 52, 1835-1843.
49. Meeker, S.P., Bonnecaze, R.T. and Cloitre, M. (2004) Slip and flow in pastes of soft particles: direct observation and rheology. Journal of Rheology 48, 1295-1320.
50. Miri, T. (2003) Rheology and Microstructure of Food Materials, PhD thesis. Birmingham: University of Birmingham.
51. Muller Hans, G. (1973) An Introduction to Food Rheology. London: Heinemann.
52. Nielsen, L.E. (1977) Polymer Rheology. New York: Marcel Dekker.
53. Papanastasiou, T.C. (1987) Flows of materials with yield. Journal of Rheology 31, 385-404.
54. Platt, D. (1988) Blood Cells, Rheology, and Aging. London: Springer-Verlag.
55. Prentice, J.H. (1984) Measurements in the Rheology of Foodstuffs. London: Elsevier.
56. Prentice, P. (1995) Rheology and Its Role in Plastics Processing. Shrewsbury: Rapra Technology.
57. Rao, M.A. (1977) Rheology of liquid foods -review. Journal of Texture Studies 8, 135-168.
58. Rao, M.A. (1999) Rheology of Fluid and Semisolid Foods: Principles and Applications. Gaithersburg: Aspen Publishers.
59. Rao, M.A. and Steffe, J.F. (1992) Viscoelastic Properties of Foods. London: Elsevier Applied Science.
60. Reilly, D.L. (1997) Food rheology. In: Fryer, P.J., Pyle, D.L. and Reilly, C.D., editors. Chemical Engineering in the Food Industry. London: Blackie.
61. Riley, G.L., Tucker, K.G., Paul, G.C. and Thomas, C.R. (2000) Effect of biomass concentration and mycelial morphology on fermentation broth rheology. Biotechnology and Bioengineering 68, 160-172.
62. Ross-Murphy, S.B. (1984) Rheological methods. methods, pp. 138-199.
63. Shenoy, A.V. (1999) Rheology of Filled Polymer Systems. London: Kluwer.
64. Shenoy, A.V. and Saini, D.R. (1996) Thermoplastic Melt Rheology and Processing. New York: Dekker.
65. Sherman, P. (1970) Industrial Rheologywith Particular Reference to Foods, Pharmaceuticals, and Cosmetics. London: Academic Press.
66. Sherwood, J.D. and Durban, D. (1996) Squeeze flow of a power-law viscoplastic solid. Journal of Non-Newtonian Fluid Mechanics 62, 35-54.
67. Sherwood, J.D.,Meeten,G.H., Farrow, C.A. and Alderman,N.J. (1991) Squeeze-film rheometry of non-uniform mudcakes. Journal of Non-Newtonian Fluid Mechanics 39, 311-334.
68. Shoemaker, C.F. and Borwankar, R. (1992) Rheology of Foods. New York: Elsevier.
69. Skalny, J. (1982) Effect of Surface and Colloid Phenomena on Properties of Fresh Concrete. Pennsylvania: Materials Research Society.
70. Spaans, R.D. andWilliams, M.C. (1995) Letter to the editor: at last, a true liquid-phase yield stress Journal of Rheology 39, 241-246.
71. Stanley, N.L. and Taylor, L.J. (1993) Rheological basis of oral characteristics of fluid and semi-solid foods: a review. Acta Psychologica 84, 79-92.
72. Steffe, J.F. (1996) Rheological Methods in Food Process Engineering. East Lansing, MI: Freeman Press.
73. Tabilo-Munizaga, G. and Barbosa-Cánovas, G.V. (2005) Rheology for the food industry. Journal of Food Engineering 67, 147-156.
74. Tsardaka, E.D. (1990) Viscoelastic Properties and Compaction Behaviour of Pharmaceutical Particulate Materials, PhD thesis. Bath: University of Bath.
75. Tucker, K.G. and Thomas, C.R. (1993) Effect of biomass concentration and morphology on the rheological parameters of Penicillium chrysogenum fermentation broths. Transactions of the Institution of Chemical Engineers -Part C 71, 111-117.
76. Van Wazer, J.R., Lyons, J.W., Kim, K.Y. and Colwell, R.E. (1963) Viscosity and Flow Measurement: A Handbook of Rheology. New York: Interscience.
77. Walters, K. (1999) Lessons from history. Korea-Australia Rheology Journal 11, 265-268.
78. Williams, E.W., Rigby, S.G., Sproston, J.L. and Stanway, R. (1993) Electrorheological fluids applied to an automotive engine mount. Journal of Non-Newtonian Fluid Mechanics 47, 221-238.
79. Whorlow, R.W. (1980) Rheological Techniques. New York: Halsted Press.
80. Yoshimura, A. and Prud'homme, R.K. (1988) Wall slip corrections for Couette and parallel disk viscometers. Journal of Rheology 32, 53-67.