Modeling and Scaling of Food Dispersions

Abstract

Scaling laws, determined by dimensional analysis, have been used to make experimental predictions of constitutive shear-flow rheology. This study aimed to scale and model the flow curves of various suspensions consisting of xanthan gum (0.5, 1 wt%) and WPI (2, 4 wt%), and to determine the best-scaling law and rheological model. The scaling methods were relative viscosity, Péclet number, and Reynolds number. When the apparent viscosity is reduced relative to the viscosity of the medium at zero-shear rate, a distinct reduced flow curve is obtained, regardless of xanthan and WPI concentrations. This study tough to develop a technique of simplifying complex non-Newtonian flow curves and, therefore, predicting the rheological flow curves and fluid mechanics when different modifiers are added to food suspensions. The flow behavior of all samples was successfully modeled with the power law, Ellis, and Cross models; the power law model best described the flow behavior of dispersions. Results showed that both G′ and G″ increased with xanthan and WPI. However, viscoelastic behavior was mainly governed by the xanthan gum content.

Keywords:

• Modeling
• rheology
• scaling
• suspension
• viscosity

Acknowledgments

The authors offer special thanks to Ramin University for its scientific and logistic helps.

Notes

Determination Coefficient (R²), standard error (S_xy). Bold numbers indicate the highest and lowest R² and S_xy values.