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The proportionality factor is the dynamic viscosity of the fluid, often simply referred to as the viscosity. It is denoted by the Greek letter mu ( μ ). The dynamic viscosity has the dimensions ( m a s s / l e n g t h ) / t i m e {\displaystyle \mathrm {(mass/length)/time} } , therefore resulting in the SI units and the derived units :
In physics and chemistry, a non-Newtonian fluid is a fluid that does not follow Newton's law of viscosity, that is, it has variable viscosity dependent on stress. In particular, the viscosity of non-Newtonian fluids can change when subjected to force. Ketchup, for example, becomes runnier when shaken and is thus a non-Newtonian fluid.
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.
The viscosity can also be determined using suitable rheological measuring apparatus. In the food sector, the viscosity is primarily dependent on the fluid content of the filling product. Temperature The temperature is a key factor for pumpability as it has a direct effect on the viscosity as well as on the product quality.
CMC's variable viscosity (high while cold, and low while hot) makes it useful in the preparation of cold foods and textures in beverages and edible gels. With a DS around 1.0, it can prevent dehydration and shrinkage of gelatin while also contributing to a more airy structure. In some foods, it can be used to control oil and moisture content. [14]
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.
The short answer is no. Cooking makes some foods taste better and can be necessary for food safety. It can also make certain nutrients more available to your body. As with anything, the key is to ...
The farinograph is a tool used for measuring the shear and viscosity of a mixture of flour and water. The primary units of the farinograph are Brabender Units, an arbitrary unit of measuring the viscosity of a fluid. [2] A baker can formulate end products by using the farinograph's results to determine the following: [citation needed] Water ...