On-Line Rheological Characterization of Pizza Sauce Using Tube Vicometry

摘要

The performance of a tube process viscometer was evaluated for its ability to characterize the rheological properties of pizza sauce. Tube flow was described using common rheological models (Power Law, Herschel-Bulkley, Casson and Binham plastic) and model parameters were compared to Laboratory rheometer data. Derived model parameters (tube) and measured Pressure drop data were both correlated with other off-line instruments, namely The Bostwick Consistometer and Brookfield viscometer.