The relationship between Bostwick Consistometer (BC) readings and apparent viscosity was evaluated as an initial step in developing an on‐line viscometer for pureed baby food. Rheological properties of three baby food products (applesauce, carrots, and vegetable beef dinner) were investigated using a BC and a concentric cylinder viscometer in a temperature range from 73 to 92 C. Shear‐thinning, power law fluid behavior was found for all products. the overall correlation between results of the two methods of measurement, considered in terms of the Bostwick readings and apparent viscosity, was very poor. Developing an on‐line viscometer for pureed baby food products based on the relationship between Bostwick readings and apparent viscosity is not recommended.
No takes yet. Share an insight, caveat, or question.
VERCRUYSSE et al. (1989) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: