Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Measurement of the Viscosity of Semi-Soild Foods by Extrusion Capillary Viscometer

Extrusion Capillary Viscometer를 이용한 반고체 식품의 점도 측정 방법

  • 김길환 (한국식품개발연구원 특용작물 연구실) ;
  • 이부용 (한국식품개발연구원 특용작물 연구실) ;
  • 김동만 (한국식품개발연구원 특용작물 연구실)
  • Published : 1991.10.01
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Abstract

Rheological property and apparent viscosity(η)of several semi-solid foods were measured with extrusion capillary viscometer. Apparent viscosities of several semi-solid foods ranged from 0.2714 Pa.s to 2.6453 Pa.s Rheological property of spread type semi-solid foods was pseudoplastic (with yield value). Especially, as the moisture content and temperature of Chungkook-jang spread increased, apparent viscosity decreased. On the contrary, as the added soybean oil content of Chungkook-jang spread increased, apparent viscosity also increased.

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