Imperfect lubricated squeezing flow viscometry for foods

Hoffner, Bernhard; Gerhards, Christian; Peleg, Micha

doi:10.1007/bf00367365

Cited by 33 publications

(26 citation statements)

References 13 publications

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“…The values of the consistency coefficient and flow behaviour index reported in this paper are similar to those found in other studies [7,21,24] but different from the results of Hoffner et al [25] who obtained lower values of the consistency coefficient and higher values of the flow behaviour index by using a squeezing flow method. The values of the rheological parameters of mayonnaise depend on the type of sample, testing method and model, the range of shear rate or shear stress, and the measurement temperature.…”

Section: Resultscontrasting

confidence: 49%

Sensory and rheological properties of Polish commercial mayonnaise

Juszczak¹,

Fortuna

Kośla

2003

Nahrung

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Sensory and rheological analyses were performed to compare seven commercial mayonnaises having various fat contents and containing, or not, thickening and stabilizing agents. It was found that mayonnaise samples differed in their sensory and rheological properties. The samples with a higher fat content scored higher in sensory analysis than the low-fat ones. The mayonnaises studied showed non-Newtonian, pseudoplastic flow with yield stress and thixotropy. All mayonnaises, although to a different degree, exhibited a decrease in the apparent viscosity at constant shear. The mayonnaise samples which contained thickeners and stabilizers had a greater rheological stability.

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Section: Resultscontrasting

confidence: 49%

Sensory and rheological properties of Polish commercial mayonnaise

Juszczak¹,

Fortuna

Kośla

2003

Nahrung

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“…2. They clearly show that the slope of the linear region was smaller than one and hence that despite the grooving the flow regime was of the kind found in lubricated and not frictional squeezing flow (Hoffner et al 1997). Similar results, in commercial tomato pastes, ketchups and tomato sauces, were reported by Lorenzo ef al.…”

Section: Resultssupporting

confidence: 79%

“…and that of a power law liquid by (Campanella 1987;Campanella and Peleg 1987; Lee and Peleg 1990;Hoffner et al 1997):…”

Section: Fig 1 Schematic View Of the Squeezing Flow Patterns In Thementioning

confidence: 99%

Method to Assess the Ability of Rough Surfaces to Eliminate Slip in Food Viscometry 1

Hoffner

Gerhards

Peleg

1998

Journal of Texture Studies

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In squeezing flow viscometry the presence or absence of friction between the specimen and the plates has a dramatic effect on the flow curve characteristics. It is therefore proposed that the method can be used to test whether a given surface, with a particular rough finish, is effective to eliminate slip of a given self‐lubricating food. The concept is demonstrated with experimental data of commercial samples of mayonnaise and mustard, which were pressed between pairs of parallel polished and rough metal plates in an imperfect squeezing flow array, and their force height relationship was recorded. In all the cases, the absolute magnitude of slope of the log‐force versus log height plot was smaller than one. This shows that these two products are self‐lubricating to such an extent that roughening of the plates surface, at least to the extent used in this work, can be an ineffective means to avoid slip. Similar results have been previously reported in three different kinds of tomato products, which suggests that the problem may not be limited to food emulsions.

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“…The flow of liquid films squeezed between two flat plates has been widely investigated due to its use in lubrication [15] and viscometry [16]. This flow generating mechanism, although simple, has recently been used to demonstrate the deformation of entangled polymers in the context of nano-imprint embossing [17].…”

Section: Introductionmentioning

confidence: 99%