Kutter A, Singh JP, Rauh C, Delgado A (2011)
Publication Type: Journal article
Publication year: 2011
Publisher: Wiley-Blackwell
Book Volume: 42
Pages Range: 217-227
Journal Issue: 3
URI: http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4603.2011.00291.x/abstract
DOI: 10.1111/j.1745-4603.2011.00291.x
This paper proposes a further potential improvement of the prediction using the Posthumus funnel. The application of the Posthumus funnel is cheaper than most rheological measurements; it is easier to handle and depending on the measurement does not need a calibration. Therefore, it represents a very promising possibility for enhancing the prediction of the texture properties of liquid and semisolid foods showing Ostwald-de-Waele and Newtonian properties. A model is introduced for Newtonian fluids to compute the geometry of the Posthumus funnel so that the shear rates that appear are in the same range as in the oral cavity, by treating it as a system of two cylinders connected via a nozzle. This model can also be applied to other technical applications. The model is verified by means of numerical simulations and experimentally by particle image velocimetry. This results in a ready-to-use model for product development or quality assurance. © 2011 Wiley Periodicals, Inc.
APA:
Kutter, A., Singh, J.P., Rauh, C., & Delgado, A. (2011). Improvement of the prediction of mouthfeel attributes of liquid foods by a posthumus funnel. Journal of Texture Studies, 42(3), 217-227. https://dx.doi.org/10.1111/j.1745-4603.2011.00291.x
MLA:
Kutter, Alexander, et al. "Improvement of the prediction of mouthfeel attributes of liquid foods by a posthumus funnel." Journal of Texture Studies 42.3 (2011): 217-227.
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