Extrusion Capillary Viscometer를 이용한 반고체 식품의 점도 측정 방법

Measurement of the Viscosity of Semi-Soild Foods by Extrusion Capillary Viscometer

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.