Doppler Ultrasound-Based Rheology - Practical Food Rheology - page 32

Table 3.1 Fluids and suspensions used for UVP-PD measurements

References Fluid Shape Particle size c (m/second) Concentration Model

Kowalewski (1980) Emulsion of glycerin and water in

castor oil

1520/1580 5-50% vol pl

Emulsion of castor oil in glycerine and
water

1580/1525 6-50% vol pl

Methacrylate spheres in glycerine and
water

Spherical 0.1 mm 2350/1900 7-50% vol pl

Muller et al. (1997) Glycerin and water gr

Polyacrylamide 4000 ppm Gr

Hydroxypropyl guar gum 8000 ppm Gr

Wunderlich and Brunn
(1999)

Polyacrylamide 4000 wppm polynom, Ellis, pl

Brunn et al. (2004) Surfactant solution 1580 gr

Ouriev et al. (2000) Fat suspension 1.6-10.7% pl

Ouriev and Windhab (2002) Silicon oil AK10 and native cornstarch 1010 ≤ 40% wt pl, HB

Glucose syrup (50%), starch particles
and water

1830 ≤ 40% wt pl, HB

Ouriev (2002) Glucose syrup (50%), starch particles

and water

1830 30 and 40% wt

Ouriev et al. (2003) Chocolate

Wiklund et al. (2002) Surfactant solution pl, HB

Cellulose fibre suspension Fibres 1-3% pl, HB

Birkhofer et al. (2008) Cocoa butter crystal suspension 1400-1475 10-25% pl, HB

Fischer et al. (2009) Viscoelastic surfactant solution Micelles 1830

Wiklund et al. (2007) Xanthan gum solution, pasta sauce,

yoghurt, etc.

pl, HB

Wiklund and Stading (2008) PEG400 1624 pl

Wiklund and Stading (2008) Xanthan gum solution 1486 pl

Wiklund and Stading (2008) Cheese sauce (8% fat) 1531 pl

Wiklund and Stading (2008) Mayonnaise 1471 pl

Wiklund and Stading (2008) Dairy products Spherical 1-6 µ m 8% wt

Wiklund and Stading (2008) Glycerol and glass beads Spherical 4-15 µ m 5% wt

Wiklund and Stading (2008) Mineral slurries Agglomerative 100 nm to

80 µ m

20% wt