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Obtaining the shear stress shear rate relationship and yield stress of liquid foods from Couette viscometry data

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Abstract

A method based on Tikhonov regularisation is used to convert the Couette viscometry data of a number of liquid foods into shear stress vs shear rate relationships. For liquid foods that have a yield stress and if the viscometry data cover the appropriate range of shear stress, Tikhonov regularisation is used to compute simultaneously the yield stress. The versatility of Tikhonov regularisation is demonstrated by applying it to process data from wide as well as narrow gap Couette viscometers. The results generated by Tikhonov regularisation are compared against that obtained by methods currently employed by rheologists.

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Authors and Affiliations

  1. School of Engineering, James Cook University, 4811, Townsville, Queensland, Australia

    Y. K. Leong

  2. Department of Chemical Engineering, The University of Melbourne, 3010, Victoria, Australia

    Y. L. Yeow

Authors
  1. Y. K. Leong
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  2. Y. L. Yeow
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Correspondence to Y. K. Leong.

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Leong, Y.K., Yeow, Y.L. Obtaining the shear stress shear rate relationship and yield stress of liquid foods from Couette viscometry data. Rheol Acta 42, 365–371 (2003). https://doi.org/10.1007/s00397-002-0283-6

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  • DOI: https://doi.org/10.1007/s00397-002-0283-6

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