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Evaluation of Viscous Food Properties Using a Helical Ribbon Impeller

机译:使用螺旋带叶轮评估粘性食品特性

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The measurement of fluid response under deformation conditions closer to the actual flow process is called mixer viscometry. A helical ribbon impeller fitted to a rheometer was used to measure torque-impeller rotational speed of Newtonian, shear thinning and shear thickening fluids, which simulate many real fluid foods. Raw experimental variables were transformed to process viscosity using laminar-mixing principles. At a given impeller rotational speed, increasing the level of pseudoplasticity, power consumption decreases and thus the process viscosity. Increasing the solid-particle concentration, shear thickening increases. For two-phase fluids, the estimation of the viscous properties with classical geometries produces wrong results. For these systems, a helical ribbon based viscometry gives useful data for design, scale-up and comparison purposes.
机译:在更接近实际流动过程的变形条件下测量流体响应的方法称为混合器粘度法。安装在流变仪上的螺旋带状叶轮用于测量牛顿流体,剪切稀化和剪切增稠流体的转矩叶轮旋转速度,模拟许多真实的流体食品。使用层流混合原理将原始实验变量转换为过程粘度。在给定的叶轮转速下,假塑性水平增加,功耗降低,从而降低了工艺粘度。固体颗粒浓度增加,剪切增稠增加。对于两相流体,采用经典几何形状进行的粘性特性估计会产生错误的结果。对于这些系统,基于螺旋带的粘度测定法可提供有用的数据,以用于设计,放大和比较目的。

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