Viscosity of Biomaterials

Viscosity data for honey, corn oil, mayonnaise, yogourt, blood and banana puree have been analyzed using two Theological models: the Herschel-Bulkley model and a proposed model. The proposed model contains three parameters: a yield stress, a parameter having the units of time and a parameter having the units of viscosity. The model parameters were obtained by non-linear regression and the proposed model was shown to compare favorably with the Herschel-Bulkley equation. An Arrhenius-type of correlation could be verified between the viscosity of banana puree and the inverse of the temperature. Also, the time parameter (t1) of the proposed model could be correlated with the temperature and the parameter η1. It is asserted that the proposed model should replace advantageously the commonly used Casson expression.