Effect of Particle Phase Volume, Shape and Liquid Phase Concentrations on Rheological Properties of Large Particulate-Liquid Model Food Systems by Using Ball Measuring System
Effect of Particle Phase Volume, Shape and Liquid Phase Concentrations on Rheological Properties of Large Particulate-Liquid Model Food Systems by Using Ball Measuring System作者机构：Unilever R&D Vlaardingen Vlaardingen 3133AT The Netherlands
出 版 物：《Journal of Chemistry and Chemical Engineering》 (化学与化工（英文版）)
年 卷 期：2013年第7卷第7期
页 面：643-652页
学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 080402[工学-测试计量技术及仪器] 0804[工学-仪器科学与技术] 083202[工学-粮食、油脂及植物蛋白工程]
主 题：Large particulate-liquid model food flow property ball measuring system power law model krieger-dougherty model.
摘 要：Rheological properties of large particulate-liquid model food systems were studied by using the BMS （ball measuring system）. The model food systems were composed of alginate gel particles （-10mm） and a gelatinised starch solution with 1% w/w sodium chloride as a liquid phase. The effects of particle phase volume （Ф, 0-0.60）, particle shapes （cube, sphere, rod and disc） and starch concentrations （3% and 5% w/w starch） were investigated. The power law model was successfully applied to characterize the flow properties of each system and the consistency K and power law index n were obtained. The K increased and n decreased with increasing # for samples at all particle shapes at 3% w/w starch in the liquid phase. The particle effect on the viscosity is further analysed by means of the Krieger-Dougherty model and the maximum packing fraction #,, and the intrinsic viscosity [η] were obtained in each system. The Фm, depended on the particle shape, as expected. The [7] value depended on particle shape and was largely in the order of 4.04 （cube）, 3.28 （disc）, 2.56 （sphere） and 2.32 （rod） at 3% w/w starch. The [η] also depended on starch concentration and was 1.1 at 5%,6 w/w starch in the liquid phase with spherical particles. The present results show successful application of BMS to study the rheological properties of large particulate liquid food systems at relatively small scale experiment （-0.5 L） and also that existing models for suspension rheology are applicable for such food systems to a great extend.
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