練圧によるバターの粘度の変化 : レオロジー一般

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The variation of viscosity, rigidity and yield value of butter due to working has been measured. The working of butter has been performed by kneading the specimen in a duplicate roller which is composed of two cylinders with the same diameter and rotating in the opposite direction. The diameter of cylinder was 7・6 cm and the gap between two cylinders were varied in three steps i.e. 0・55 mm, 1・65 mm and 4・05 mm. The temperature at working was 25℃ to 27℃. The small specimen of butter was taken up from the roller at a fixed time interval during working and the viscosity and rigidity of the worked specimen were measured by a vibration-plate viscometer. The viscosity and yield value of the worked specimen after setting at constant temperature of 16℃ for 20 hours, 8 days and 10 days respectively have been measured by a parallel plate plastometer. The formula used in the calculation was that derived by Oka et al. Both the viscosity and rigidity of butter decrease rapidly with the amount of working and approach to the saturated values which are determined by the distance of gap between two cylinders. The smaller gap produced the more amount of working, hence the lower saturated values of viscosity and rigidity were obtained. The viscosity and yield value measured after setting for 20 hours decreased also with the working time. The remarkable recovery of these values were observed after setting for 8 days or 10days but the harder working resulted in the smaller recovery.
社団法人日本材料学会の論文
1960-04-15

練圧によるバターの粘度の変化 : レオロジー一般

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