Viscostiy of Shortening
Viscostiy of Shortening
(OP)
Can anyone tell me or help me find the viscosity of shortening, lard, or butter that would be in state that I could pump it thru an extruder?
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RE: Viscostiy of Shortening
Doesn't the extruder manufacturer would know what viscosities he can squeeze?
Re your materials. Obiously there's a temperature factor but I believe these fluids are actually thixotropic, which means that the more you work 'em the thinner they become.
My copy of "Perry" sends me to "Eirich, "Rheology" vol 4 (1967) for "Thixotropy and Dilitancy"".
Perhaps you could try your engineering library.
David
RE: Viscostiy of Shortening
1. dilatant: viscosity increases at increased shear
2. pseudo-plastic: viscosity decreases at increased shear
3. rheopectic: viscosity increases at time rate of shear
4. thixotropic: viscosity decreases at time rate of shear
Now that I have thourghly confused the issue for you, the tables I've got don't list the medium you're asking about. My suggestion is to contact either Robbins & Meyers Moyno Pump division, they manufacture progressing cavity pumps with low shear properties, and have extensive experience in pumping non-newtonian fluids. Or you might try, Trans-America Delaval, Imo Pump Division they also have experience in progressing cavity pumps and non-newtonian fluids.
Good Luck!
saxon