Analysis of Viscosity and Flow Behaviour of Thai Processed Foods


  • Naksit Panyoyai Faculty of Agricultural Technology, Chiang Mai Rajabhat University, Mae-Rim Campus


Analysis of the viscosity and flow behaviour of foods is essential to control food processing, product quality and consumption. The basic research objective was to analyze the viscosity and flow behaviour of 27 Thai processed foods and then apply mathematical models to describe their viscosity changes. The focus factors were variations in shear rate (0.01-100 1/s) and temperature (10-60 oC). The results showed that the increases in shear rate led to decrease in the viscosity of 18 products such as sauces mixed with hydrocolloids, jam, and spread, which was described by theHerschel-Bulkley equation. However, the viscosity profiles of honey, syrup, vegetable oil and fermented vinegar were independent of shear rate changes. These products were classified as Newtonian flow and described the flow by the Power Law equation. The index of the flow behaviour of Newtonian was 0.9574-1.0607 and pseudoplastic (non-Newtonian) was 0.0215-0.6244. The increases in temperature of both flow behaviours resulted in the decreases of viscosity and flowability of the food structure when the energy was high enough to activate chemical molecules in the foods.


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