Dwayne Vickers1, Kyung C. Kwon2, Tamara Floyd-Smith3, Nader Vahdat1, Claudell Burnell2, Pamela C. Dautenhahn2, and Paul Jones4. (1) Tuskegee University, Chemical Engineering Department, Tuskegee, AL 36088, (2) Chemical Engineering, Tuskegee University, 514 Engineering Building, University Ave, Tuskegee, AL 36088, (3) Chemical Engineering Department, Tuskegee University, 522A Luther Foster Hall, Tuskegee, AL 36088, (4) P&G, 1496 Jonquilmeadow, Cincinnati, OH 45240
A tank-tube viscometer and its Newtonian and non-Newtonian viscosity equations were developed to determine flow characteristics of Newtonian and non-Newtonian fluids. The objective of this study is to test capabilities of the tank-tube viscometer and its novel viscosity equations by characterizing rheological behaviors of fluid food products. The Newtonian and non-Newtonian viscosity equations were developed under the assumptions that a quasi steady state approach is valid, and the friction loss due to a sudden contraction between the reservoir tank and the tube is negligible for laminar fluid flows.
Non-Newtonian characteristics of Hershey syrup and tomato ketchup will be investigated with the viscometer and its non-Newtonian viscosity equation. A sucrose aqueous solution was used as a reference/calibration fluid for the viscometer, using the non-Newtonian equation for the viscometer. Dynamic viscosity values of the sucrose aqueous solution were determined with the Newtonian viscosity equation for the calibrated viscometer, and compared with literature values.