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Model-free and wide-gap viscometry for heterogeneous fluid foods
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DOI：10.1016/j.jfoodeng.2026.113124.png)
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Abstract
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• A model-free viscometry for a wide-gap configuration is introduced. • Conditions for applying the correction formula are specifically denoted. • The method is confirmed to be applicable to fluid foods containing millimeter-sized ingredients.
Keywords:
Rheology
Viscosity
Shear flow
Fluid food
Rice porridge
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