A MODIFIED POWER LAW FOR DETERMINIG FLOW CHARACTERISTICS OF FLUID
DOI:
https://doi.org/10.4314/njt.101.393Abstract
A modified power law derived with “angle of deviation flow was used to determine the, rheological properties of corn syrup (CS), honey (H), emulsion salad dressing cream (SC) and mixture of SC and H: CS. The model proved useful in calculating the flow behaviour index (n) and estimating the, critical shear rate ( ). Results on n using the modified formula agreed with those obtained through the conventional power law.
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