CHARACTERIZATION OF THE FLOW BEHAVIOR OF SAUSAGE EMULSIONS WITH A SIMPLE TUBE VISCOMETER

Citation
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
Citations number
15
Categorie Soggetti
Food Science & Tenology
ISSN journal
09505423
Volume
29
Issue
3
Year of publication
1994
Pages
321 - 329
Database
ISI
SICI code
0950-5423(1994)29:3<321:COTFBO>2.0.ZU;2-K
Abstract
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.