K Nn mK - Amecamex.org.mx

Viscosity [Pa.s]
10
Yoghurt
η e = 2.113N -0.854
Food Science and Biotechnology in Developing Countries
1
0.1 1.0 10.0
N, [r.p.s]
Mermelada
η e = 5.397N -0.552
Aderezo
η e = 2.417N -0.59
Figura 2. Curves of process viscosity in heterogeneous
foods
REFERENCES
Fluid Rheological parameters
Salada
dressing
n
Fluid
Index
Kp(n)
Consistency
index
m (Pa s n )
0.410 29.71 13.22
Orange
marmalade 0.448 32.79 26.75
peach
yogurth
0.146 18.03 17.37
Table 1. Values of fluid index (n) and consistency index (k)
of the heterogeneous fluids used in this work.