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Related Concept Videos

Viscosity of Fluid01:19

Viscosity of Fluid

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Viscosity measures the resistance a fluid offers to flow and deformation. It results from internal friction between layers of fluid moving relative to one another. Dynamic viscosity, denoted by the Greek letter mu (μ), quantifies the force needed to move one fluid layer over another. For Newtonian fluids like water and air, the relationship between the shearing stress and the rate of shearing strain is linear, meaning their viscosity remains constant regardless of the applied stress.
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Viscosity01:27

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Viscosity is a property of fluids that measures their resistance to flow. It is influenced by factors such as the surface area of contact, the gradient of flow speed, and the fluid's viscosity constant, called the coefficient of viscosity. The coefficient of viscosity, also known as dynamic viscosity, is denoted by the symbol η. It determines the proportionality between the viscous force and the gradient of flow speed.Newton's law of viscosity states that the viscous force on a...
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Viscosity01:17

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When water is poured into a glass, it falls freely and quickly, whereas if honey or maple syrup is poured over a pancake, it flows slowly and sticks to the surface of the container. This difference in the flow of different kinds of liquids arises due to the fluid friction between the liquid layers and the liquid and the surrounding material. This property of fluids is called fluid viscosity. In this example, water has a lower viscosity than honey and maple syrup.
The SI unit of viscosity is...
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Surface Tension
The various IMFs between identical molecules of a substance are examples of cohesive forces. The molecules within a liquid are surrounded by other molecules and are attracted equally in all directions by the cohesive forces within the liquid. However, the molecules on the surface of a liquid are attracted only by about one-half as many molecules. Because of the unbalanced molecular attractions on the surface molecules, liquids contract to form a shape that minimizes the number...
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Heat and temperature are essential concepts for everyone every day. The study of heat and temperature is part of an area of physics known as thermodynamics. It is not always easy to distinguish heat and temperature.
The concept of temperature has evolved from the common concepts of hot and cold. The scientific definition of temperature explains more than just our sense of hot and cold. Temperature is operationally defined as the quantity measured with a thermometer. Furthermore, temperature is...
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Any fluid in a horizontal tube can flow due to pressure differences—fluid flows from high to low pressure. The flow rate (Q) is the ratio of pressure difference and resistance through a horizontal tube. The greater the pressure difference, the higher the flow rate. The flow resistance is expressed as:
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Temperature-viscosity models reassessed.

Micha Peleg1

  • 1a Department of Food Science , Chenoweth Laboratory University of Massachusetts Amherst , Massachusetts , USA.

Critical Reviews in Food Science and Nutrition
|May 5, 2017
PubMed
Summary
This summary is machine-generated.

The Arrhenius equation, when modified, and the WLF/VTF equations are mathematically equivalent for describing food viscosity. New hybrid models also show excellent fit for viscosity-temperature data.

Keywords:
Arrhenius equationRheologyVTF (VFT) modelWLF modelexponential modelsnon-Arrhenius modelspower-law models

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Area of Science:

  • Food science and technology
  • Rheology
  • Physical chemistry

Background:

  • Viscosity-temperature relationships in liquid and semi-liquid foods are crucial for processing and storage.
  • Traditional models like the Arrhenius equation have limitations in accurately describing these relationships.

Purpose of the Study:

  • To evaluate the equivalence of Arrhenius, WLF, and VTF equations for viscosity-temperature data.
  • To introduce and assess novel hybrid mathematical models for improved viscosity prediction.

Main Methods:

  • Mathematical analysis comparing Arrhenius, WLF, and VTF equations.
  • Development and application of three new two-parameter hybrid models.
  • Comparison of model fits using regression coefficients (r²) on published data for sucrose solutions, soybean oil, and pear juice concentrate.

Main Results:

  • Modified Arrhenius, WLF, and VTF equations are mathematically identical and provide a superior fit compared to the original Arrhenius equation.
  • New hybrid models demonstrate excellent fit (r² ≈ 1) to experimental viscosity-temperature data.
  • Model performance was validated across different food matrices and temperature ranges.

Conclusions:

  • The modified Arrhenius equation offers a robust and unified approach to modeling viscosity-temperature behavior in foods.
  • Novel hybrid models present a promising alternative for accurate viscosity prediction in food systems.
  • Understanding these relationships is key for optimizing food processing and product quality.