Document Type
Article
Journal/Book Title/Conference
International Dairy Journal
Volume
47
Publisher
Elsevier BV
Publication Date
3-20-2015
First Page
102
Last Page
108
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.
Abstract
While measuring steady shear viscosity of Mozzarella-type cheeses in a rotational rheometer at 70 °C, three main difficulties were encountered; wall slip, structural failure during measurement and viscoelastic time dependent effects. Serrated plates were the most successful surface modification at eliminating wall slip. However, even with serrated plates shear banding occurred at higher shear rates. Because of the viscoelastic nature of the cheeses, a time dependent viscous response occurred at shear rates <1 >s−1, requiring longer times to attain steady shear conditions. Prolonged continuous shearing altered the structure of the molten cheeses. The effects of structural change were greatly reduced by minimising the total accumulated strain exerted on the sample during flow curve determination. These techniques enabled successful measurement of steady shear viscosity of molten Mozzarella-type cheeses at 70 °C at shear rates up to 250 s−1.
Recommended Citation
Sharma P., Dessev, T., Munro, P.A., Gillies, G., Wiles, P., Golding, M., James, B. and Janssen, P. (2015). Measurement techniques for steady shear viscosity of Mozzarella-type cheeses at high shear rates and high temperature. International Dairy Journal, 47, 102-108.
