{"title":"用倾斜平行板和光学传感器测量增稠液体流变特性的改进系统","authors":"Toshitaka Yasuda, Kenji Shimokasa","doi":"10.1111/jtxs.12758","DOIUrl":null,"url":null,"abstract":"<p>The purpose of this study was to improve the method of using an inclined parallel plate (IPP) in directly estimating the yield stress <math>\n <mrow>\n <msub>\n <mi>τ</mi>\n <mi>iy</mi>\n </msub>\n </mrow></math> and evaluating the properties of a thickened liquid. The flow curve of the relationship between the shear rate and shear stress of a liquid thickened with a xanthan gum agent was predicted using the Herschel–Bulkley fluid model (<math>\n <mrow>\n <mi>τ</mi>\n <mo>=</mo>\n <msub>\n <mi>τ</mi>\n <mi>y</mi>\n </msub>\n <mo>+</mo>\n <mi>k</mi>\n <msup>\n <mover>\n <mi>γ</mi>\n <mo>˙</mo>\n </mover>\n <mrow>\n <mi>n</mi>\n <mo>−</mo>\n <mn>1</mn>\n </mrow>\n </msup>\n </mrow></math>). We supposed that the yield stress <math>\n <mrow>\n <msub>\n <mi>τ</mi>\n <mi>y</mi>\n </msub>\n </mrow></math> and the result of a line spread test (LST) indicate the deformation state and the flow state of shear stress (<math>\n <mrow>\n <mi>k</mi>\n <msup>\n <mover>\n <mi>γ</mi>\n <mo>˙</mo>\n </mover>\n <mrow>\n <mi>n</mi>\n <mo>−</mo>\n <mn>1</mn>\n </mrow>\n </msup>\n </mrow></math>), respectively. <math>\n <mrow>\n <msub>\n <mi>τ</mi>\n <mi>iy</mi>\n </msub>\n </mrow></math>, the yield stress <math>\n <mrow>\n <msub>\n <mi>τ</mi>\n <mi>ry</mi>\n </msub>\n </mrow></math> estimated adopting a rotational viscometer and LST, was investigated for three liquids thickened with xanthan gum at four concentrations (<i>C</i>) at intervals of 0.5 wt% within the range 0.5–2.0 wt%. Linear plots of the relations of <math>\n <mrow>\n <mi>C</mi>\n </mrow></math> versus <math>\n <mrow>\n <msub>\n <mi>τ</mi>\n <mi>iy</mi>\n </msub>\n </mrow></math> and <math>\n <mrow>\n <msub>\n <mi>τ</mi>\n <mi>ry</mi>\n </msub>\n </mrow></math> and the LST show that with an increase in <math>\n <mrow>\n <mi>C</mi>\n </mrow></math>, the resistance force (<math>\n <mrow>\n <msub>\n <mi>τ</mi>\n <mi>ry</mi>\n </msub>\n </mrow></math> and <math>\n <mrow>\n <msub>\n <mi>τ</mi>\n <mi>iy</mi>\n </msub>\n </mrow></math>) increases until flow starts, after which viscosity increases. We suggest that yield stress <math>\n <mrow>\n <msub>\n <mi>τ</mi>\n <mi>iy</mi>\n </msub>\n </mrow></math> estimated with the IPP method effectively indicates the rheological properties of thickened liquids.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":null,"pages":null},"PeriodicalIF":2.8000,"publicationDate":"2023-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Improved system for measuring rheological properties of thickened liquid using an inclined parallel plate and optical sensor\",\"authors\":\"Toshitaka Yasuda, Kenji Shimokasa\",\"doi\":\"10.1111/jtxs.12758\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>The purpose of this study was to improve the method of using an inclined parallel plate (IPP) in directly estimating the yield stress <math>\\n <mrow>\\n <msub>\\n <mi>τ</mi>\\n <mi>iy</mi>\\n </msub>\\n </mrow></math> and evaluating the properties of a thickened liquid. The flow curve of the relationship between the shear rate and shear stress of a liquid thickened with a xanthan gum agent was predicted using the Herschel–Bulkley fluid model (<math>\\n <mrow>\\n <mi>τ</mi>\\n <mo>=</mo>\\n <msub>\\n <mi>τ</mi>\\n <mi>y</mi>\\n </msub>\\n <mo>+</mo>\\n <mi>k</mi>\\n <msup>\\n <mover>\\n <mi>γ</mi>\\n <mo>˙</mo>\\n </mover>\\n <mrow>\\n <mi>n</mi>\\n <mo>−</mo>\\n <mn>1</mn>\\n </mrow>\\n </msup>\\n </mrow></math>). We supposed that the yield stress <math>\\n <mrow>\\n <msub>\\n <mi>τ</mi>\\n <mi>y</mi>\\n </msub>\\n </mrow></math> and the result of a line spread test (LST) indicate the deformation state and the flow state of shear stress (<math>\\n <mrow>\\n <mi>k</mi>\\n <msup>\\n <mover>\\n <mi>γ</mi>\\n <mo>˙</mo>\\n </mover>\\n <mrow>\\n <mi>n</mi>\\n <mo>−</mo>\\n <mn>1</mn>\\n </mrow>\\n </msup>\\n </mrow></math>), respectively. <math>\\n <mrow>\\n <msub>\\n <mi>τ</mi>\\n <mi>iy</mi>\\n </msub>\\n </mrow></math>, the yield stress <math>\\n <mrow>\\n <msub>\\n <mi>τ</mi>\\n <mi>ry</mi>\\n </msub>\\n </mrow></math> estimated adopting a rotational viscometer and LST, was investigated for three liquids thickened with xanthan gum at four concentrations (<i>C</i>) at intervals of 0.5 wt% within the range 0.5–2.0 wt%. Linear plots of the relations of <math>\\n <mrow>\\n <mi>C</mi>\\n </mrow></math> versus <math>\\n <mrow>\\n <msub>\\n <mi>τ</mi>\\n <mi>iy</mi>\\n </msub>\\n </mrow></math> and <math>\\n <mrow>\\n <msub>\\n <mi>τ</mi>\\n <mi>ry</mi>\\n </msub>\\n </mrow></math> and the LST show that with an increase in <math>\\n <mrow>\\n <mi>C</mi>\\n </mrow></math>, the resistance force (<math>\\n <mrow>\\n <msub>\\n <mi>τ</mi>\\n <mi>ry</mi>\\n </msub>\\n </mrow></math> and <math>\\n <mrow>\\n <msub>\\n <mi>τ</mi>\\n <mi>iy</mi>\\n </msub>\\n </mrow></math>) increases until flow starts, after which viscosity increases. We suggest that yield stress <math>\\n <mrow>\\n <msub>\\n <mi>τ</mi>\\n <mi>iy</mi>\\n </msub>\\n </mrow></math> estimated with the IPP method effectively indicates the rheological properties of thickened liquids.</p>\",\"PeriodicalId\":17175,\"journal\":{\"name\":\"Journal of texture studies\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.8000,\"publicationDate\":\"2023-05-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of texture studies\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/jtxs.12758\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of texture studies","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/jtxs.12758","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Improved system for measuring rheological properties of thickened liquid using an inclined parallel plate and optical sensor
The purpose of this study was to improve the method of using an inclined parallel plate (IPP) in directly estimating the yield stress and evaluating the properties of a thickened liquid. The flow curve of the relationship between the shear rate and shear stress of a liquid thickened with a xanthan gum agent was predicted using the Herschel–Bulkley fluid model (). We supposed that the yield stress and the result of a line spread test (LST) indicate the deformation state and the flow state of shear stress (), respectively. , the yield stress estimated adopting a rotational viscometer and LST, was investigated for three liquids thickened with xanthan gum at four concentrations (C) at intervals of 0.5 wt% within the range 0.5–2.0 wt%. Linear plots of the relations of versus and and the LST show that with an increase in , the resistance force ( and ) increases until flow starts, after which viscosity increases. We suggest that yield stress estimated with the IPP method effectively indicates the rheological properties of thickened liquids.
期刊介绍:
The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference.
Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to):
• Physical, mechanical, and micro-structural principles of food texture
• Oral physiology
• Psychology and brain responses of eating and food sensory
• Food texture design and modification for specific consumers
• In vitro and in vivo studies of eating and swallowing
• Novel technologies and methodologies for the assessment of sensory properties
• Simulation and numerical analysis of eating and swallowing