Art

J-GLOBAL ID：201802253576169985   Reference number：18A0947252

Experimental Comparison of Static Rheological Properties of Non-Newtonian Food Fluids with Dynamic Viscoelasticity

動的粘弾性を持つ非Newton食品流体の静的レオロジー特性の実験的比較

Author (2)： Suzuki Kanichi (Graduate School of Biosphere Science, Hiroshima University) ,  Hagura Yoshio (Graduate School of Biosphere Science, Hiroshima University)
Material： 日本レオロジー学会誌  (Journal of the Society of Rheology, Japan)
Volume： 46  Issue： 1  Page： 1-12(J-STAGE)  Publication year： 2018 
JST Material Number： Z0961A  ISSN： 0387-1533  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： viscoelasticity ,  *non-Newtonian fluid ,  *food property ,  *physical property ,  concentric cylinder ,  yoghurt ,  puree ,  processed vegetable ,  mayonnaise ,  *characteristic ,  complex modulus of elasticity ,  dynamic modulus of elasticity ,  loss tangent ,  tomato puree ,  *rheological characteristics ,  *physical property of food ,  dynamic viscoelasticity ,  modulus of rigidity ,  mechanical property
Semi thesaurus term： shear modulus ,  storage modulus ,  concentric cylinder

Author keywords (5)： Non-Newtonian ,  Food fluid ,  Viscoelasticity ,  Non-rotational concentric cylinder method ,  Apparent shear modulus

JST classification (3)： Rheology in general  (BL01011R) ,  Food quality  (FJ01040F) ,  Non-Newtonian flows  (BC02020R)

Reference (17)：

• 1) Steffe JF, “Rheological Methods in Food Process Engineering”, (1992), Freeman Press, East Lansing, Michigan.
• 2) Rao MA, Steffe JF, “Viscoelastic Properties of Foods”, (1992), Elsevier Applied Science, London.
• 3) Ferguson J, Kemblowski Z, “Applied Fluid Rheology”, (1991), Elsevier Science Publishers, Essex, England.
• 4) Suzuki K, Nippon Shokuhin Kagaku Kougaku Kaishi, 46, 657 (1999) (in Japanese).
• 5) Bikerman JJ, J Colloid Sci, 3, 75 (1948).

Terms in the title (5)： 動的粘弾性 ,  食品 ,  流体 ,  レオロジー特性 ,  実験