This document provides an introduction to food properties. It begins by defining food properties and classifying them into four main categories: physical and physicochemical properties, kinetic properties, sensory properties, and health properties. Each of these categories is further broken down into specific property types. The document also discusses the structural levels of foods (molecular, microscopic, and macroscopic) and how food properties are applied in food engineering processes and quality/safety evaluations. It provides examples of measuring techniques for important properties like water activity and outlines factors that influence water availability in foods.
Introduction
Rheology and Viscosity
Rheology in Pharmaceuticals
• Pharmaceutical formulation
• Pharmaceutical manufacturing
• Dispensing pharmacy
• Pharmaceutical technology
• Physical pharmacy
• Pharmaceutical jurisprudence
Scope of rheology
Applications:
Examples
Conclusion
Rheology has applications in materials science engineering, geophysics, physiology, human biology and pharmaceutics. Materials science is utilized in the production of many industrially important substances, such as cement, paint, and chocolate, which have complex flow characteristics. In addition, plasticity theory has been similarly important for the design of metal forming processes. The science of rheology and the characterization of viscoelastic properties in the production and use of polymeric materials has been critical for the production of many products for use in both the industrial and military sectors. Study of flow properties of liquids is important for pharmacists working in the manufacture of several dosage forms, such as simple liquids, ointments, creams, pastes etc. The flow behavior of liquids under applied stress is of great relevance in the field of pharmacy. Flow properties are used as important quality control tools to maintain the superiority of the product and reduce batch to batch variations
This document discusses the physical properties of food, including rheology. It describes several key physical properties: particle size, shape, bulk density, true density, porosity, and surface area. Methods for measuring these properties are outlined, such as micrometer measurement, pycnometer method, and graphical methods. Fluid foods are classified as either Newtonian or non-Newtonian based on their rheological properties like shear stress and shear rate. Examples of foods exhibiting shear thinning and shear thickening behaviors are provided. References are included at the end to provide additional information.
Rheology is the investigation of the progression of issue, fundamentally in a fluid state, yet in addition as "delicate solids" or solids under conditions in which they react with plastic stream as opposed to distorting flexibly because of an applied power. Rheology is the study of misshapening and stream inside a material.
Rheology is the study of flow and deformation of matter. It describes the relationship between force, deformation, and time for all materials from gases to solids. There are two categories of flow - Newtonian and non-Newtonian. Newtonian fluids have a linear stress-strain relationship while non-Newtonian fluids have nonlinear or time-dependent relationships. Examples of non-Newtonian flows include plastic, pseudoplastic, and dilatant flows. Rheology is important in many fields including pharmaceuticals, food, concrete, and physiology.
This document discusses rheology, which is the study of how materials flow and deform under stress. It provides definitions of key rheological terms like viscosity, Newtonian fluids, and non-Newtonian fluids. Newtonian fluids have a linear stress-strain relationship where viscosity is constant, while non-Newtonian fluids have nonlinear or time-dependent stress-strain behaviors. The document also describes how viscosity is measured and explains the differences between solid, liquid, and gas states in terms of how they deform under forces.
This document provides an introduction to food properties. It begins by defining food properties and classifying them into four main categories: physical and physicochemical properties, kinetic properties, sensory properties, and health properties. Each of these categories is further broken down into specific property types. The document also discusses the structural levels of foods (molecular, microscopic, and macroscopic) and how food properties are applied in food engineering processes and quality/safety evaluations. It provides examples of measuring techniques for important properties like water activity and outlines factors that influence water availability in foods.
Introduction
Rheology and Viscosity
Rheology in Pharmaceuticals
• Pharmaceutical formulation
• Pharmaceutical manufacturing
• Dispensing pharmacy
• Pharmaceutical technology
• Physical pharmacy
• Pharmaceutical jurisprudence
Scope of rheology
Applications:
Examples
Conclusion
Rheology has applications in materials science engineering, geophysics, physiology, human biology and pharmaceutics. Materials science is utilized in the production of many industrially important substances, such as cement, paint, and chocolate, which have complex flow characteristics. In addition, plasticity theory has been similarly important for the design of metal forming processes. The science of rheology and the characterization of viscoelastic properties in the production and use of polymeric materials has been critical for the production of many products for use in both the industrial and military sectors. Study of flow properties of liquids is important for pharmacists working in the manufacture of several dosage forms, such as simple liquids, ointments, creams, pastes etc. The flow behavior of liquids under applied stress is of great relevance in the field of pharmacy. Flow properties are used as important quality control tools to maintain the superiority of the product and reduce batch to batch variations
This document discusses the physical properties of food, including rheology. It describes several key physical properties: particle size, shape, bulk density, true density, porosity, and surface area. Methods for measuring these properties are outlined, such as micrometer measurement, pycnometer method, and graphical methods. Fluid foods are classified as either Newtonian or non-Newtonian based on their rheological properties like shear stress and shear rate. Examples of foods exhibiting shear thinning and shear thickening behaviors are provided. References are included at the end to provide additional information.
Rheology is the investigation of the progression of issue, fundamentally in a fluid state, yet in addition as "delicate solids" or solids under conditions in which they react with plastic stream as opposed to distorting flexibly because of an applied power. Rheology is the study of misshapening and stream inside a material.
Rheology is the study of flow and deformation of matter. It describes the relationship between force, deformation, and time for all materials from gases to solids. There are two categories of flow - Newtonian and non-Newtonian. Newtonian fluids have a linear stress-strain relationship while non-Newtonian fluids have nonlinear or time-dependent relationships. Examples of non-Newtonian flows include plastic, pseudoplastic, and dilatant flows. Rheology is important in many fields including pharmaceuticals, food, concrete, and physiology.
This document discusses rheology, which is the study of how materials flow and deform under stress. It provides definitions of key rheological terms like viscosity, Newtonian fluids, and non-Newtonian fluids. Newtonian fluids have a linear stress-strain relationship where viscosity is constant, while non-Newtonian fluids have nonlinear or time-dependent stress-strain behaviors. The document also describes how viscosity is measured and explains the differences between solid, liquid, and gas states in terms of how they deform under forces.
This document discusses the importance of rheology in developing pharmaceutical formulations. Rheology considers how materials deform under stress, which directly impacts how drugs are formulated and how patients use medications. Viscosity and temperature dependence are key rheological concepts. Suspensions are multi-phase liquid dosage forms where particles are dispersed in a vehicle. Stabilizing suspensions requires controlling sedimentation, viscosity and rheology. Various excipients like thickeners, buffers, and preservatives are used to improve stability.
Types of Fluids - Newtonian and Non Newtonian Fluids in Continuous Culture Fe...Pavithra B R
Learn about different types of fluids exhibited by the fermentation broths in continuous culture fermentation system. Types of fluids include newtonian and non newtonian fluids
The Dominance role of physics in Pharmaceutical formulation .pdfRAHUL PAL
The document discusses the dominance of physics in pharmaceutical dosage form formulations. It begins by explaining how pharmacy's physical branch examines the influence of dosage forms on their environments at a molecular scale. Physics is involved in formulating solid, gas, and liquid dosages through considerations of pressure, motion, fluid flows, and energy losses. Fluid dynamics and rheology, which concern fluid and solid deformation, play key roles in dosage formulation. The document then discusses various types of fluid flows - including laminar, turbulent, Newtonian, and non-Newtonian flows. It also examines time-independent flows like dilatant, plastic, and pseudoplastic behaviors. Physics principles are crucial to understanding compression and manufacturing of oral solid dosage forms like
This document provides an introduction to rheology, which is the science of flow and deformation of matter. It describes different types of fluid flow behaviors including Newtonian and non-Newtonian fluids. Key rheological parameters like viscosity and factors that affect viscosity are explained. The document also outlines three schools of thought on rheological measurement and discusses why rheological measurements are important.
This document discusses an introduction to rheology and its importance in pharmacy. It begins by outlining the topics to be covered, which include the importance of rheology in pharmacy applications, definitions and fundamentals, types of fluids, viscosity, measurements of viscosity, instrumentation, and viscoelasticity. The first section defines rheology and describes its importance in areas like manufacturing dosage forms, handling drugs for administration, topical applications, and more. The introduction provides definitions of key terms like shear stress and rate of shear. It also describes Newton's laws of viscous flow. The document goes on to classify fluids as Newtonian or non-Newtonian and describes different types of non-Newtonian fluids.
This document discusses preformulation studies, which are important steps in developing an effective dosage form for a new drug. The objectives of preformulation studies are to establish the physico-chemical properties of the drug substance and generate information to design an optimal drug delivery system. Key aspects investigated include solubility, stability, compatibility with excipients, and parameters like particle size, bulk density and flow properties. Thorough preformulation work provides a foundation for formulation development and identifies potential problems to address.
Rheology pharmaceutics ppt by muhammaad ahmadAhmadAslam39
The document defines rheology as the science concerned with the deformation and flow of matter under stress. It discusses key rheological concepts such as elastic deformation, plastic deformation, viscosity, and Newtonian and non-Newtonian fluids. Common types of non-Newtonian fluids include plastic, pseudoplastic, and dilatant fluids. The document also outlines several methods for measuring viscosity and the importance of rheology in pharmaceutical applications such as ensuring stability, improving solubility and bioavailability, and optimizing manufacturing processes.
Rheology is the study of the flow and deformation of matter under stress. It describes the relationship between force, deformation, and time. The term rheology was coined in 1920 and comes from Greek words meaning "to flow" and "study of". Rheology applies to both liquids and solids, and deals with viscoelastic materials that have properties of both solids and liquids when subjected to forces over time.
Rheological Properties of Disperse Systems & SemisolidsPriyanka Modugu
This document discusses the rheological properties of disperse systems and semisolids. It begins by introducing disperse systems and classifying them as either colloidal or coarsely dispersed systems. It then discusses various factors that affect the rheology of colloidal dispersions and describes the non-Newtonian flow properties of these systems. The document also addresses the rheological properties of coarsely dispersed systems like suspensions and emulsions. Finally, it covers the rheological evaluation of semisolid dosage forms and how their rheological characteristics influence properties like structure, stability and drug diffusion.
This document discusses in-process quality control of suspensions and emulsions. It defines in-process quality control as controlling manufacturing procedures from raw materials to final product packaging. Key tests for suspensions include appearance, particle size, zeta potential, viscosity, sedimentation rate and redispersibility. Maintaining proper pH, drug content uniformity and monitoring manufacturing areas are also important. Tests for emulsions include appearance, droplet size, viscosity, creaming index and phase separation. Proper documentation of quality control procedures and parameters is necessary to ensure batch uniformity and quality.
In process quality control of suspensions and emulsionsceutics1315
This document discusses in-process quality control of suspensions and emulsions. It defines in-process quality control as controlling manufacturing procedures from raw materials to final product packaging. Key tests for suspensions include appearance, particle size, zeta potential, viscosity, sedimentation rate and redispersibility. Maintaining proper pH, drug content uniformity and monitoring manufacturing areas are also important. Tests for emulsions include appearance, droplet size, viscosity, creaming index and phase separation. Proper documentation of quality control procedures and parameters is necessary to ensure batch uniformity and quality.
The presentation covered various topics related to solid-liquid mixing including:
- The definitions and goals of mixing to reduce non-uniformities and obtain a uniform mixture.
- The different types of mixing like solid-solid, liquid-liquid, and solid-liquid mixing.
- Factors that influence mixing like particle size and shape, moisture content, and mixer efficiency.
- Equipment used for mixing like kneaders, homogenizers, and paddle or propeller impellers.
- Applications of mixing in food and other industries like chemicals, polymers, cosmetics, and more.
The document discusses preformulation, which involves determining the physicochemical properties of a new drug substance to aid in developing a stable dosage form. Key goals are to formulate a safe, effective dosage form with good bioavailability. The document outlines areas studied in preformulation including solubility, polymorphism, hygroscopicity, and particle characterization. Understanding these properties helps ensure the drug will perform as intended.
Fluid Flow in Bioprocesses
A fluid is a substance that undergoes continuous deformation when subjected to a shearing force.
Fluids play a central role in bioprocesses since most of the required physical, chemical, and biological transformations take place in a fluid phase.
In bioreactors, fluid properties play a key role in determining the effectiveness of mixing, gas dispersion, mass transfer, and heat transfer.
The science of flow of fluid and its deformation under applied forces is termed as rheology.
This document discusses rheological measurements in the food industry. It focuses on rheological tests for food gels and emulsions. Rheology is concerned with how materials respond to applied forces and deformations. Food gels can be classified based on the order of the macromolecules and their network formation. Common rheological tests for food gels include measuring fracture properties through uniaxial compression, tension, or torsion to determine gel strength and mechanical behavior.
This document discusses Newtonian and non-Newtonian flow. It begins by introducing rheology and the importance of understanding flow properties for pharmaceutical dosage forms. It then defines Newtonian flow as obeying Newton's law of viscosity and provides examples. Non-Newtonian flow is defined as not following this law and described as existing in three types: plastic, pseudoplastic, and dilatant flow. Specific examples are given for each type of non-Newtonian flow. Rheograms illustrating different fluid behaviors are also included.
This document discusses Newtonian and non-Newtonian flow. It begins by introducing rheology and the importance of understanding flow properties for pharmaceutical dosage forms. It then defines Newtonian flow as obeying Newton's law of viscosity and provides examples. Non-Newtonian flow is defined as not following this law and described as existing in three types: plastic, pseudoplastic, and dilatant flow. Examples are given for each type of non-Newtonian flow. Rheograms illustrating different fluid behaviors are also included.
This document discusses rheology methods for analyzing the mechanical properties of materials. It begins with an introduction to rheology, defining it as the study of flow and deformation of materials. Important variables in rheological analysis are then outlined, including shear stress, shear rate, strain, and viscosity. Three main methods of rheological measurement are described: melt index instruments, rotational rheometers, and capillary rheometers. Rotational rheometers measure viscosity using different plate and cylinder geometries under varying shear rates and temperatures. Capillary rheometers examine processing behavior by forcing material through a die. The document concludes that rheology is a useful characterization tool for understanding structure-property relationships in materials development.
The document discusses dissolution testing of pharmaceutical dosage forms. It defines dissolution and explains why it is an important quality control test. It summarizes the various apparatus used for dissolution testing and the types of dosage forms they are suited for. It also provides details about test conditions and acceptance criteria for different dosage forms like immediate release, delayed release, extended release and transdermal delivery systems.
This document discusses the importance of rheology in developing pharmaceutical formulations. Rheology considers how materials deform under stress, which directly impacts how drugs are formulated and how patients use medications. Viscosity and temperature dependence are key rheological concepts. Suspensions are multi-phase liquid dosage forms where particles are dispersed in a vehicle. Stabilizing suspensions requires controlling sedimentation, viscosity and rheology. Various excipients like thickeners, buffers, and preservatives are used to improve stability.
Types of Fluids - Newtonian and Non Newtonian Fluids in Continuous Culture Fe...Pavithra B R
Learn about different types of fluids exhibited by the fermentation broths in continuous culture fermentation system. Types of fluids include newtonian and non newtonian fluids
The Dominance role of physics in Pharmaceutical formulation .pdfRAHUL PAL
The document discusses the dominance of physics in pharmaceutical dosage form formulations. It begins by explaining how pharmacy's physical branch examines the influence of dosage forms on their environments at a molecular scale. Physics is involved in formulating solid, gas, and liquid dosages through considerations of pressure, motion, fluid flows, and energy losses. Fluid dynamics and rheology, which concern fluid and solid deformation, play key roles in dosage formulation. The document then discusses various types of fluid flows - including laminar, turbulent, Newtonian, and non-Newtonian flows. It also examines time-independent flows like dilatant, plastic, and pseudoplastic behaviors. Physics principles are crucial to understanding compression and manufacturing of oral solid dosage forms like
This document provides an introduction to rheology, which is the science of flow and deformation of matter. It describes different types of fluid flow behaviors including Newtonian and non-Newtonian fluids. Key rheological parameters like viscosity and factors that affect viscosity are explained. The document also outlines three schools of thought on rheological measurement and discusses why rheological measurements are important.
This document discusses an introduction to rheology and its importance in pharmacy. It begins by outlining the topics to be covered, which include the importance of rheology in pharmacy applications, definitions and fundamentals, types of fluids, viscosity, measurements of viscosity, instrumentation, and viscoelasticity. The first section defines rheology and describes its importance in areas like manufacturing dosage forms, handling drugs for administration, topical applications, and more. The introduction provides definitions of key terms like shear stress and rate of shear. It also describes Newton's laws of viscous flow. The document goes on to classify fluids as Newtonian or non-Newtonian and describes different types of non-Newtonian fluids.
This document discusses preformulation studies, which are important steps in developing an effective dosage form for a new drug. The objectives of preformulation studies are to establish the physico-chemical properties of the drug substance and generate information to design an optimal drug delivery system. Key aspects investigated include solubility, stability, compatibility with excipients, and parameters like particle size, bulk density and flow properties. Thorough preformulation work provides a foundation for formulation development and identifies potential problems to address.
Rheology pharmaceutics ppt by muhammaad ahmadAhmadAslam39
The document defines rheology as the science concerned with the deformation and flow of matter under stress. It discusses key rheological concepts such as elastic deformation, plastic deformation, viscosity, and Newtonian and non-Newtonian fluids. Common types of non-Newtonian fluids include plastic, pseudoplastic, and dilatant fluids. The document also outlines several methods for measuring viscosity and the importance of rheology in pharmaceutical applications such as ensuring stability, improving solubility and bioavailability, and optimizing manufacturing processes.
Rheology is the study of the flow and deformation of matter under stress. It describes the relationship between force, deformation, and time. The term rheology was coined in 1920 and comes from Greek words meaning "to flow" and "study of". Rheology applies to both liquids and solids, and deals with viscoelastic materials that have properties of both solids and liquids when subjected to forces over time.
Rheological Properties of Disperse Systems & SemisolidsPriyanka Modugu
This document discusses the rheological properties of disperse systems and semisolids. It begins by introducing disperse systems and classifying them as either colloidal or coarsely dispersed systems. It then discusses various factors that affect the rheology of colloidal dispersions and describes the non-Newtonian flow properties of these systems. The document also addresses the rheological properties of coarsely dispersed systems like suspensions and emulsions. Finally, it covers the rheological evaluation of semisolid dosage forms and how their rheological characteristics influence properties like structure, stability and drug diffusion.
This document discusses in-process quality control of suspensions and emulsions. It defines in-process quality control as controlling manufacturing procedures from raw materials to final product packaging. Key tests for suspensions include appearance, particle size, zeta potential, viscosity, sedimentation rate and redispersibility. Maintaining proper pH, drug content uniformity and monitoring manufacturing areas are also important. Tests for emulsions include appearance, droplet size, viscosity, creaming index and phase separation. Proper documentation of quality control procedures and parameters is necessary to ensure batch uniformity and quality.
In process quality control of suspensions and emulsionsceutics1315
This document discusses in-process quality control of suspensions and emulsions. It defines in-process quality control as controlling manufacturing procedures from raw materials to final product packaging. Key tests for suspensions include appearance, particle size, zeta potential, viscosity, sedimentation rate and redispersibility. Maintaining proper pH, drug content uniformity and monitoring manufacturing areas are also important. Tests for emulsions include appearance, droplet size, viscosity, creaming index and phase separation. Proper documentation of quality control procedures and parameters is necessary to ensure batch uniformity and quality.
The presentation covered various topics related to solid-liquid mixing including:
- The definitions and goals of mixing to reduce non-uniformities and obtain a uniform mixture.
- The different types of mixing like solid-solid, liquid-liquid, and solid-liquid mixing.
- Factors that influence mixing like particle size and shape, moisture content, and mixer efficiency.
- Equipment used for mixing like kneaders, homogenizers, and paddle or propeller impellers.
- Applications of mixing in food and other industries like chemicals, polymers, cosmetics, and more.
The document discusses preformulation, which involves determining the physicochemical properties of a new drug substance to aid in developing a stable dosage form. Key goals are to formulate a safe, effective dosage form with good bioavailability. The document outlines areas studied in preformulation including solubility, polymorphism, hygroscopicity, and particle characterization. Understanding these properties helps ensure the drug will perform as intended.
Fluid Flow in Bioprocesses
A fluid is a substance that undergoes continuous deformation when subjected to a shearing force.
Fluids play a central role in bioprocesses since most of the required physical, chemical, and biological transformations take place in a fluid phase.
In bioreactors, fluid properties play a key role in determining the effectiveness of mixing, gas dispersion, mass transfer, and heat transfer.
The science of flow of fluid and its deformation under applied forces is termed as rheology.
This document discusses rheological measurements in the food industry. It focuses on rheological tests for food gels and emulsions. Rheology is concerned with how materials respond to applied forces and deformations. Food gels can be classified based on the order of the macromolecules and their network formation. Common rheological tests for food gels include measuring fracture properties through uniaxial compression, tension, or torsion to determine gel strength and mechanical behavior.
This document discusses Newtonian and non-Newtonian flow. It begins by introducing rheology and the importance of understanding flow properties for pharmaceutical dosage forms. It then defines Newtonian flow as obeying Newton's law of viscosity and provides examples. Non-Newtonian flow is defined as not following this law and described as existing in three types: plastic, pseudoplastic, and dilatant flow. Specific examples are given for each type of non-Newtonian flow. Rheograms illustrating different fluid behaviors are also included.
This document discusses Newtonian and non-Newtonian flow. It begins by introducing rheology and the importance of understanding flow properties for pharmaceutical dosage forms. It then defines Newtonian flow as obeying Newton's law of viscosity and provides examples. Non-Newtonian flow is defined as not following this law and described as existing in three types: plastic, pseudoplastic, and dilatant flow. Examples are given for each type of non-Newtonian flow. Rheograms illustrating different fluid behaviors are also included.
This document discusses rheology methods for analyzing the mechanical properties of materials. It begins with an introduction to rheology, defining it as the study of flow and deformation of materials. Important variables in rheological analysis are then outlined, including shear stress, shear rate, strain, and viscosity. Three main methods of rheological measurement are described: melt index instruments, rotational rheometers, and capillary rheometers. Rotational rheometers measure viscosity using different plate and cylinder geometries under varying shear rates and temperatures. Capillary rheometers examine processing behavior by forcing material through a die. The document concludes that rheology is a useful characterization tool for understanding structure-property relationships in materials development.
The document discusses dissolution testing of pharmaceutical dosage forms. It defines dissolution and explains why it is an important quality control test. It summarizes the various apparatus used for dissolution testing and the types of dosage forms they are suited for. It also provides details about test conditions and acceptance criteria for different dosage forms like immediate release, delayed release, extended release and transdermal delivery systems.
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Frozen meat simply means that it's been put into a frozen state (stored at a temperature lower than -18°C) to extend its shelf life. When frozen, the metabolic processes within the meat are drastically slowed, making it last longer.
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2. z
FOOD RHEOLOGY
IMPORTANCE OF RHEOLOGY- Study of rheological properties
is important in food science due to its utility in food processing
operations and sensory characteristics. It gives information
about the microstructure of a food. Rheology properties are
manifestation of the rate and nature of the deformation that
occurs when a material is stressed. These parameters can be
used to predict how the fluid will behave in a process and in
determining the energy requirement for transporting the fluid
from one point to another in processing plant. Rheologyical
parameters are also useful in defining the quality attribute of
food products.
3. z
Rheology is very important in the
following area in the food industry
(i) Mixing-Two or more material are blended manually or
mechanically. (ii) Flow Control-Flowablity of material varies from
very thin to highly viscous. (iii) Dispensing- Material comes out
easily or with difficulty. (iv) Settling/ Floating – Material with different
specific gravity either settle or float depending on viscosity of the
material. (v) Pumping- Liquids or semi-solids are forced through the
pipe (vi) Coating- Spreading of one material as thin layer over other.
(vii) Cleaning – Soil removal from the surface of the equipments
and pipeline. (viii) Control of processing parameters- velocity,
magnitude of pressure drop, piping design, pumping requirement
for fluid transport system, power requirement of agitation, power
requirement of mixing and blending, amount of heat generated
during extrusion etc.
4. z
EXAMPLES OF APPLICATION OF
RHEOLOGICAL STUDY IN THE FOOD
INDUSTRY
· Meat products : To evaluate type of breed; its growth rate
(tenderness); to evaluate effect of pickling, chilling, aging,
preservation, etc. on rheological property of meat; for measurement
of toughness and compactness of meat and meat products;
establishment of quality grade for marketing and export. Fruits and
vegetables : To evaluate variety of crop; for predicting the effect of
storage and ripening period on process; prediction of storage and
ripening period; in prediction of stage of harvesting and stage of
maturing; used for sorting; measurement of textural variation, gives
us an idea about growing practice; method of harvesting. Jams and
jellies : helps to decide variety of blending ingredients, esp. pectin;
deciding jelling quality of pectin as well as integrity of gel structure,
helps in deciding ingredients.
5. z
Rheological Properties of Fluid Food
It is necessary to study properties of fluid food products for
designing and lay-outing of transport system (piping and pumping
layout). For the fluid food products, the design of transport system
mainly depends on the type and description of flow characteristics
of the product. Some of the properties are interdependent and
some are dependent on the fluid food composition and therefore it
is necessary to measure dependant properties and we can predict
its rheological properties. Most important dependant fluid food
property is viscosity i.e. resistance against flow, generally indicated
by μ i.e. dynamic viscosity / ή kinematic viscosity ( ή= μ/ ρ ). In food
industry μ is broadly used to describe a single parameter known as
‘consistency’. But this approach may lead to confusion in many
cases due to non-Newtonian behaviour of many fluid food products
6. z
Newtonian Fluids:
Newtonian fluids are fluids which exhibit a linear increase in the
shear stress with the rate of shear. These fluids exhibit a linear
relationship between the shear stress and the rate of shear. The
slope ' μ ' is constant therefore; the viscosity of a Newtonian fluid is
independent of the rate of shear. These fluids exhibit a pure viscous
flow i.e. the product begins to flow with the slightest force and the
rate of flow is proportional to the magnitude of force applied. The
examples of Newtonian fluids are milk, clear fruit juices, sucrose
solution, most types of honey, corn syrup etc.
The equation for characterizing Newtonian fluid is Τ = μ (-dv/dx) ----
- (Eq-1) Where, Τ = shear stress, μ = dynamic viscosity (η = μ/ρ) , -
dv/dx = velocity gradient
7. z
. Non-Newtonian Fluids:
A non-Newtonian fluid is broadly defined as one for which the
relationship between shear stress and shear rate is not a
constant. When the shear rate is varied, the shear stress doesn't
vary in the same proportion. These fluids exibit either shear
thinning or shear thickening behaviour and some exhibit a yield
stress. The two most commonly used equations for
characterizing non-Newtonian fluids are the power law model
(Eq-2) and Herschel-Bulkley model (Eq-3) for fluids. Τ = K ( γ )n
-------(Eq-2) 16 Τ = Τ 0 + K ( γ )n -------(Eq-3) Where, Τ = shear
stress, K = consistency constant, γ = shear rate, n = flow
behaviour index, Τ0 = yield stress
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