Viscosity and analytical differences in four milk samples from Czech cows were described. Three samples of UHT milk (0.5%, 1.5%, and 3.5% fat) and one sample of raw milk from a Czech bio-farm were analyzed. The following analytical properties were observed: titratable acidity, fat content, dry matter content, and protein content. Titratable acidity and dry matter content decreased in dependence upon the increasing milk fat content. The protein content ranged 3.51-3.57 g per 100 g milk. The milk flow behaviour represented by density, dynamic and kinematic viscosity, as well as the dependence of the milk flow behaviour on temperature were investigated. These properties were measured using a digital densitometer and a rotary viscometer. Milk density was studied at temperatures ranging 0-60 °C and dynamic viscosity at 0-100 °C. With increasing temperature, the density and dynamic viscosity of the studied milk samples decreased. The temperature dependence of dynamic viscosity was manifested in all samples. Kinematic viscosity was calculated from experimental data. Furthermore, mathematical models using Power law and Gaussian fitting were constructed. Determination coefficients achieved high values (0.843-0.997).

Chocolate masses are one of the basic raw materials for the production of confectionery. Knowledge of their rheological and flow behaviour at different temperatures is absolutely necessary for the selection of a suitable technological process in their production and subsequent processing. In this article, the rheological properties (the effect of the shear strain rate on the shear stress or viscosity) of five different chocolate masses were determined—extra dark chocolate (EDC), dark chocolate (DC), milk chocolate (MC), white chocolate (WC), and ruby chocolate (RC). These chocolate masses showed thixotropic and plastic behaviour in the selected range of shear rates from 1 to 500 s−1 and at the specified temperatures of 36, 38, 40, 42, and 44 °C. The degree of thixotropic behaviour was evaluated by the size of the hysteresis area, and flow curves were constructed using the Bingham, Herschel–Bulkley and Casson models with respect to the plastic behaviour of the chocolate masses. According to the values of the coefficients of determination R2 and the sum of the squared estimate of errors (SSE), the models were chosen appropriately. The most suitable models are the Herschel–Bulkley and Casson models, which also model the shear thinning property of the liquids (pseudoplastic with a yield stress value). Using the coefficients of the rheological models and modified equations for the flow velocity of technical and biological fluids in standard piping, the 2D and 3D velocity profiles of the chocolate masses were further successfully modelled. The obtained values of coefficients and models can be used in conventional technical practice in the design of technological equipment structures and in current trends in the food industry, such as 3D food printing.

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The objective of this study is to measure how the viscosity of engine oil changes with temperature. Six different commercially distributed engine oils (primarily intended for motorcycle engines) of 10W–40 viscosity grade have been evaluated. Four of the oils were of synthetic type, two of semi–synthetic type. All oils have been assumed to be Newtonian fluids, thus flow curves have not been determined. Oils have been cooled to below zero temperatures and under controlled temperature regulation, kinematic viscosity (mm2 / s) have been measured in the range of −5 °C and +115 °C. Anton Paar digital viscometer with concentric cylinders geometry has been used. In accordance with expected behavior, kinematic viscosity of all oils was decreasing with increasing temperature. Viscosity was found to be independent on oil’s density. Temperature dependence has been modeled using se­ve­ral mathematical models – Vogel equation, Arrhenius equation, polynomial, and Gaussian equation. The best match between experimental and computed data has been achieved for Gaussian equation (R2 = 0.9993). Knowledge of viscosity behavior of an engine oil as a function of its temperature is of great importance, especially when considering running efficiency and performance of combustion engines. Proposed models can be used for description and prediction of rheological behavior of engine oils.

A b s t r a c t. This paper is an investigation via two experimental methods, of the textural properties of sugar beet roots during the storage period. In the work, sugar beet roots mechanical properties were evaluated during the post-harvest period -1, 8, 22, 43, and 71 days after crop. Both experimental methods, i.e. compression test and puncture test, suggest that the failure strength of the sugar beet root increases with the storage time. The parameters obtained using the puncture test, are more sensitive to the storage duration than those obtained by way of the compression test. We also found that such mechanical properties served as a reliable tool for monitoring the progress of sugar beet roots storage. The described methods could also be used to highlight important information on sugar beet evolution during storage.