FUNDAMENTAL OF FOOD ENGINEERING

FST3401
LAB REPORT EXPERIMENT : VISCOSITY
SEMESTER 2
2022/2023

Lecturer’s name: Prof. Madya Dr. Chong Gun Hean

Group members:
NO NAME MATRICS NUMBER

1 NUR IMAN HAKIMI BIN MURAT 216348

2 SUHAH RAUDHAH BINTI HADIF 217796

3 MUHAMMAD ARIF BIN ISHAK 214260

4 JASMIN AIDA BINTI JASMANI 215327

5 KALSOM ALIAH BINTI ABDUL HADI 214164

INTRODUCTION
Viscosity is resistance of a fluid (liquid or gas) to a change in shape,
or movement of neighbouring portions relative to one another. Viscosity denotes
opposition to flow. The important of viscosity in food manufacturing process is affect
the texture of the food. It establishes whether a food item is creamy, gel-like, thin, or
thick. For instance, the consistency, coating, and clinging ability of sauces,
dressings, and soups are influenced by their viscosity. Then, viscosity of food
products influences the ease of processing and mixing during manufacturing. It
affects pumping, filling, and handling operations, such as mixing ingredients,
pumping through pipelines, and filling containers. Proper viscosity ensures efficient
and consistent processing. The objective of this experiment was to determine the
relationship between concentration and viscosity sample.

MATERIALS AND METHOD

The apparatus used are falling ball viscometer, stop watch, distilled water, and sugar
solution. The method started with viscometer was cleaned by using distilled water
and dried with cloth or tissue paper. Then, concentrated sugar syrup was prepared
with 5g,10g,15g,20g,25g sugar were dissolved in 40ml of distilled water each. Next,
the suitable size of steel ball was selected and the viscosity of distilled water was
measured. The, time taken for the steel ball to fall between two specified distances
were recorded. Other than that, the measurements were repeated twice and the
average time is calculated. After that, the viscosity of five different concentrations of
sugar solutions were measured and recorded. The viscosity values for each solution
were calculated using Stoke's Law and Newton's First Law of Motion along with the
viscosity equation, = t x (1- 2) x K.
RESULTS:

2.50

2.00
viscosity of sugar, mPa

1.50

1.00

0.50

0.00
0 5 10 15 20 25 30
concentration of sugar, wt%

Figure 1: Viscosity against Sugar Concentration at 0%,5%,10%,15%,20% and 25% of concentrated

sugar solution

DISCUSSION:

The viscosity of sugar solutions is directly proportional to their concentration. The graph
then displayed both a linear and an exponential relationship when it was plotted to indicate
the trend of viscosity change with concentration variation. We can see that the viscosity of
sugar solution increases exponentially with the steady increase in concentration of sugar
solution. The higher the concentration of sugar solution, the higher the resistance for the
fluid to flow. Therefore, we can conclude that sugar solution with high concentration has
high viscosity due to its high resistance to flow.
Precautionary measures that need to be taken when conducting this experiment. To
prevent the balls from becoming contaminated, use tweezers or tissue paper to grip the
balls. Next, place the balls in the centre of the test liquid while keeping your eyes in the
proper position to record the time. In order to obtain the average readings, this experiment
needs to be run three more times. As a result, the divergence from theoretical outcomes will
be decreased.
CONCLUSION

In conclusion, the correlation between the sample's concentration and viscosity is

established. Since the sample's concentration and viscosity are directly inversely correlated,
the viscosity rises as the sugar solution concentration does. The sugar content in the distilled
water used to create the lowest viscosity was 0%, while the sugar content in the sugar
solution used to create the greatest viscosity was 25%.

QUESTION 1

How to determine the different shear rate of viscosity other than this experiment? Does this
tool fit for that purpose?

The different shear rate of viscosity other than this experiment is that the corn syrup mixture
will be poured down on an inclined plane and its viscosity flowing down a slope will be
calculated by using Jeffrey’s equation.

Jeffrey’s equation:
Where, h = viscosity
v = velocity

r = density
q = slope angle
g = acceleration due to gravity (9.8 m/s)
d = flow thickness
 It is noted how long it took the syrup to flow in order to reach the desired viscosities.
We must produce mixtures of corn syrup at various temperatures, with various ratios of
water and syrup, with various combinations of solids and sands, and with various
combinations of syrup with bubbles produced manually. The effects of temperature,
dissolved water in the mixture, bubbles, and particles on syrup viscosity will be assessed
using this method. The viscosities of syrup mixtures will be determined using Jeffrey's
equation after the experiment's outcomes and variables have been gathered.

QUESTION 2

Define Newtonian fluid, pseudoplastic, and dilatant

Newtonian fluid is fluid that follows Newton’s law of viscosity where the viscosity is constant
and independent of the shear rate. Newtonian fluid exhibits Newtonian flow characteristics
which at constant temperature and pressure in simple shear, the shear stress is directly
proportional to the rate of shear (Chhabra, 2010).
Pseudoplastic is a non-Newtonian fluid which also known as shear thinning which is a fluid
where the apparent viscosity decreases with the increase in shear rate.
Dilatant which can be referred to as shear thickening is also a non-Newtonian fluid whereas
the shear rate increases, the apparent viscosity increases too.

QUESTION 3

From your reading, name one example of Newtonian and pseudoplastic fluid respectively.
Which types of liquid belong to the sugar solution?

Example of Newtonian fluid is syrup and example of pseudoplastic fluid is ketchup. Sugar
solution belongs to Newtonian fluid since it has the behaviour of a Newtonian fluid.
 REFERRENCE

Viscosity: Definition, Unit & Formula. (2021, April 29). Sciencing.

https://sciencing.com/viscosity-definition-unit-formula-13723389.html

The Editors of Encyclopaedia Britannica. (1998, July 20). Viscosity | Definition, Facts,

Formula, Units, & Examples. Encyclopedia Britannica.

https://www.britannica.com/science/viscosity

APPENDIX:

RESULTS:

Table 1: The table of time required for ball the move between two points, mass of
sugar solution, volume of sugar solution and temperature for different concentration
of sugar solution.

volume of
sugar water initial temperature mass of sugar
Time(s) substance,
(%) (%) of solution (℃) solution(g)
(c𝑚3)
t1 t2 tave n1 n2 nave X1 X2 xave
0 100 9.2 9.4 9.3 26.8 26.1 26.45 38.77 39.32 39.045 40
5 95 10 10 10.00 26.3 26.2 26.25 39.57 39.92 39.745 40
10 90 11.2 11.4 11.3 26.2 26.3 26.25 40.33 40.77 40.55 40
15 85 13.2 13.2 13.2 26.1 26.1 26.1 41.33 40.74 41.035 40
20 80 15.4 15.4 15.40 26.1 26.1 26.1 42.58 42.68 42.63 40
25 75 18.8 18.6 18.7 25.9 25.9 25.9 43.1 42.86 42.98 40
Table 2: the table of the density of sugar, average time taken and viscosity of the
sugar solution for different concentration of sugar solution.

Concentration of Density of sugar Average time Viscosity of sugar

sugar solution, p taken, t (s) solution
(%) (g/c𝑚3) η (mPa s)
0 0.98 9.3 1.17
5 0.99 10.0 1.24
10 1.01 11.3 1.37
15 1.03 13.2 1.59
20 1.07 15.4 1.79
25 1.07 18.7 2.16