Abstract
ABSTRACTFlow behavior of processed cheese melts during pipe flow was investigated using a magnetic resonance imaging (MRI) tube viscometer technique. the technique utilized an MR velocity profile and an independent pressure drop measurement to evaluate flow properties. the test fluids were three commercial processed cheese products which were evaluated at a number of volumetric flow rates under melt conditions. MR image analysis was performed using a graphic user interface Matlab program. the three processed cheeses were best characterized as shear thinning power law fluids with flow behavior indices that ranged from 0.28 to 0.40 and consistency indices that ranged from 10 to 79 Pa sn over the shear rate range of 0.1 to 10 s−1. These flow properties are relevant to the mixing and pumping of these products under melt conditions during manufacture.
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