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Apparent concentration. A method to predict the flow properties of viscous foods for process applications
SIK – Svenska livmedelsinstitutet.
1989 (English)In: Journal of food process engineering, ISSN 0145-8876, E-ISSN 1745-4530, Vol. 11, no 4, 277-296 p.Article in journal (Refereed)
Abstract [en]

Compared with traditional methods, the prediction of flow properties of starch pastes is greatly improved with the new apparent concentration method proposed in this study. The new method considers the effects on the flow properties of minor variations in the preparation procedure and the composition of the product. The deviations with the new method range from ±10% for high-viscosity pastes down to -30% for low-viscosity pastes. The deviations are mainly due to the time dependency of the shear stress, as these effects are considerable for starch pastes, but have not been considered in the modelling in this work. Successful use of the apparent concentration method requires a reference model with known parameter values, a simple rheological measurement on the actual product, and appropriate calculations. The simple measurement can be performed on-line or in the laboratory. A special residual analysis was developed to make it possible to split up the differences between observed and predicted values and attribute the parts to the following factors.

Place, publisher, year, edition, pages
1989. Vol. 11, no 4, 277-296 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8916OAI: oai:DiVA.org:ri-8916DiVA: diva2:966789
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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