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Because the viscous properties of fruit and vegetable purees vary with the rate of shearing, such purees are classed as non-Newtonian fluids. Non-Newtonian fluids present special problems to the engineer in the design of heat transfer and flow equipment. Furthermore, limited data have been published that adequately describe the viscous proper ties of these purees, and the factors contributing to them are not well understood. Variable speed single or concentric cylinder viscometers permit the shear stress to be measured over a wide range of shear rates. When the shear stress minus the yield stress is plotted against the shear rate on logarithmic coordinates a straight line relationship is obtained (2). Such lines can be represented by the power-law expression:
rheological rehavior of apricot purees and concentrates
Watson, E. L. 1968. RHEOLOGICAL REHAVIOR OF APRICOT PUREES AND CONCENTRATES. Canadian Agricultural Engineering 10(1):8-11.
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