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Dynamic viscosity is a material property which describes the resistance of a fluid to shearing flows. It corresponds roughly to the intuitive notion of a fluid's 'thickness'. For instance, honey has a much higher viscosity than water. Viscosity is measured using a viscometer. Measured values span several orders of magnitude.
Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. [1] The consistency, degree of fluidity , and other mechanical properties are important in understanding how long food can be stored, how stable it will remain, and in determining food texture.
Potato starch slurry Roux. A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their taste; thickeners are also used in paints, inks, explosives, and cosmetics.
In a Newtonian fluid, the relation between the shear stress and the shear rate is linear, passing through the origin, the constant of proportionality being the coefficient of viscosity. In a non-Newtonian fluid, the relation between the shear stress and the shear rate is different. The fluid can even exhibit time-dependent viscosity. Therefore ...
As the plates compressed the sample, if the sample retained a cylindrical shape without bulging, this is evident that there is a lack of shear flow. Using this method, peanut butter has been determined to be a power-law fluid with shear thinning properties. [7] In other words, under high shear rates, there is a lower apparent viscosity.
In continuum mechanics, rheopecty or rheopexy is the rare property of some non-Newtonian fluids to show a time-dependent increase in viscosity (time-dependent viscosity); the longer the fluid undergoes shearing force, the higher its viscosity. [1] Rheopectic fluids, such as some lubricants, thicken or solidify when shaken.
Viscosity is a measure of a fluid's rate-dependent resistance to a change in shape or to movement of its neighboring portions relative to one another. [1] For liquids, it corresponds to the informal concept of thickness; for example, syrup has a higher viscosity than water. [2]
Shear thinning in a polymeric system: dependence of apparent viscosity on shear rate. η 0 is the zero shear rate viscosity and η ∞ is the infinite shear viscosity plateau. At both sufficiently high and very low shear rates, viscosity of a polymer system is independent of the shear rate.