Jcm. Jacobs et al., CHARACTERIZATION OF THE FLOW BEHAVIOR OF SAUSAGE EMULSIONS WITH A SIMPLE TUBE VISCOMETER, International journal of food science & technology, 29(3), 1994, pp. 321-329
A specially designed tube viscometer was used to measure apparent visc
osity during flow of Bologna type sausage emulsions moving through a p
ipe. Emulsions varied in fat content (from 21.8 to 44.3%) and in moist
ure/protein ratio (from 3.7 to 5.6), and the effects of added sodium c
hloride, sodium diphosphate, starch and blood plasma were investigated
in a 36% fat, 3.7 moisture/protein emulsion. The shear stresses deter
mined as a function of shear rate were fitted by a power law. Yield st
ress of the emulsions was negligible relative to the the applied stres
s. However, inspection of the flow profiles indicated that considerabl
e slip of the sausage emulsion occurred at the pipe wall. Both emulsio
n flow and slip contribute to overall flow behaviour, so a kind of eff
ective viscosity is determined. Intrinsic rheological properties and w
all slip will both be affected by the composition of the sausage emuls
ion.