A Critical Examination of Capillary Rheometry for Foods (Exhibiting Wall Slip)

Capillary rheometry has been used to examine materials that exhibit wall slip 1. This paper presents comprehensive measurements of viscometric data for starch-based pastes using a capillary rheometer. A robust analytical scheme has been applied in order to obtain accurate values of the wall shear ra...

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Bibliographic Details
Published in:Food and bioproducts processing 1999-03, Vol.77 (1), p.3-10
Main Authors: Corfield, G.M., Adams, M.J., Briscoe, B.J., Fryer, P.J., Lawrence, C.J.
Format: Article
Language:English
Subjects:
capillary
food
paste
viscoplastic
wall-slip
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Summary:Capillary rheometry has been used to examine materials that exhibit wall slip 1. This paper presents comprehensive measurements of viscometric data for starch-based pastes using a capillary rheometer. A robust analytical scheme has been applied in order to obtain accurate values of the wall shear rate and wall slip velocity as a function of the bulk and wall shear stresses. These data have been fitted to appropriate constitutive relationships to describe the bulk and wall constitutive behaviour. Potential pitfalls in the implementation of the experimental procedure are discussed. Error analysis shows that small errors in experimental measurements are propagated such that the bulk and wall yield stress values cannot be determined accurately. The analysis suggests that additional data will be needed, although the bulk and wall flow curves are accurate over the range of strain rates and slip velocities measured.
ISSN:0960-3085
1744-3571
DOI:10.1205/096030899532196