Two-element Model Analysis of the Viscoelastic Behavior of Liquid Food Materials by Means of the Non-rotational Concentric Cylinder Method

Japan Journal of Food Engineering

Volumn 8, Issue 2, 2007, Pages 73-81

  Suzuki, Kanichi ^a   Imaoka, Kenichi ^a   Keawkaika, Somchai ^a   Hagura, Yoshio ^a  

^a HIROSHIMA UNIVERSITY   (Japan)

Author keywords

elastic modulus; liquid material; NRCC method; two element model; viscosity

Indexed keywords

EID: 85009609253     PISSN: 13457942     EISSN: None     Source Type: Journal    
DOI: 10.11301/jsfe2000.8.73     Document Type: Article

References (7)

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3. M. A. Rao, J. F. Steffe; “Viscoelastic Properties of Foods”. Essex, England, Elsevier Science Publishers LTD, 1992.
4. K. Suzuki; A novel method for evaluating viscosity and viscoelasticity of liquid foods by a non-rotational concentric cylinder setup, Nippon Shokuhin Kagaku Kogaku Kaishi, 46, 657-663 (1999).
5. K. Suzuki, Y. Hagura; Proceedings of 9th International Conference on Engineering and Food, 468-473 (2004).
6. N. A. Lange; “Handbook of Chemistry”, 10th ed. McGraw-Hill, New York, 1967, p. 1154, p. 1182, p. 1681.
7. R. B. Bird, W. E. Stewart, E. N. Lightfoot; “Transport Phenomena”, John Wiley & Sons, Inc., New York, 1960, pp. 51-54.