Structural Analyses of Food Dispersions

STRUCTURAL ANALYSES OF FOOD DISPERSIONS Role of Suspended Particles in Soy Milk 

While application of structure-based models to rheological data, such as the Casson model, provides useful information, structure-based analysis can provide valuable insight in to the role of the structure of a dispersed system. Bodenstab et al. (2003) 

Based on an earlier study of Sommer (1975) on synthetic-particle suspensions, the relationship for yeq is  

For the soy milks studied, direct interparticle interactions were found to be significant at particle concentrations above about 20 g/100 g. Between about 15.0 and 26.3 g/100 g concentration, direct interactions between suspended particles became greater than the viscous flow of the suspending fluid and dominated the overall properties of the dispersions. It appears that shear stresses resulting from interparticle forces were fairly independent of shear. However, as, the shear stress caused by the suspending fluid, was much more shear sensitive. 

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