Studies on the FIow Behaviour in the Low FIow Region of Soy Sauce (Shoyu) and Worcester Sauce

液状食品に関する流動方程式は、各種装置を設計、制御をしていく場合に必要となる。

本研究では、しょう油とウスターソースの低流速域における流動特性に関する研究を、温度T=276～323゜Kにおいて行った。

流動特性の測定には、圧力を変化させて操作できる毛管形粘度計を使用した。いずれもニュートン流動を示した。粘度の温度関係式として次式が得られた。
K = a exp (b/T ^m ) [g/㎝・sec]
しょう油 : a = 2.03 × 10⁻³, b = 7.63 × 10⁷, m = 3
ウスターソース : a = 1.94 × 10⁻³, b = 8.20 × 10⁷, m = 3

また、密度の温度関係式として次式が得られた。
p = a + bT + cT² [g/㎝³]
しょう油 : a = 0.991, b = 1.70 × 10⁻³, C = - 3.45 × 10⁻⁶
ウスターソース : a = 0.870, b = 2.48 × 10⁻³, C = - 4.59 × 10⁻⁶,

The flow equations of liquid foods are important for designing the equipment and controlling the various processes. In this investigation, the flow behaviour of two popular products namely Shoyu and Sauce have been analysed at 276 - 323°K for low Reynolds nurnbers. For measuring the flow behaviour a capillary tube viscometer operated under various pressures was used.

The results indicate that the flow behaviour of these products, under relevant conditions of the experiment, is Newtonian. The variation of the viscosity of these products as a function of temperature was investigated and an equation proposed(**) for the exponential curves thereof. Along similar lines, the variation of density with temperature was analysed and visualised as hyperbolic curves(***).

(**)
　　K = a exp (b/T ^m) (g/cm-sec)
For Shoyu:
　　a = 2.03 × 10⁻³, b = 7.63 × 10⁷, m = 3
For Sauce:
　　a = 1.94 × 10⁻³, b = 8.20 × 10⁷, m = 3

(***)
　　p = a + bT + cT² (g/㎝³)
For Shoyu:
　　a = 0.991, b = 1.70 × 10⁻³, C = - 3.45 × 10⁻⁶
For Sauce:
　　a = 0.870, b = 2.48 × 10⁻³, C = - 4.59 × 10⁻⁶