USING BROOKFIELD DATA AND THE MITSCHKA METHOD TO EVALUATE POWER LAW FOODS

Abstract

ABSTRACT Mitschka proposed a simple technique to calculate average shear stress and average shear rate from data obtained with Brookfield viscometers. It allows for estimation of the apparent viscosity, the flow behavior index, and the consistency coefficient of power law fluids. This method was evaluated for typical shearthinning foods (banana puree, salad dressing, enchilada sauce, and pancake syrup) and found to have excellent potential for quality control testing in the food industry. Results compared favorably with those obtained with a standard cone and plate viscometer.