MEASUREMENT OF FLUID FOOD VISCOSITY USING MICROFABRICATED RADIO FREQUENCY COILS

We report on the use and applicability of microfabricated radio frequency (r.f.) coils for viscosity measurements of fluid foods. The viscosity of fluid milk and milklike products was measured using nuclear magnetic resonance imaging based on microfabricated r.f. coils coupled to in-line tubing with an inner diameter of 1.4 x 10 -3 m. The fluid's apparent viscosity ranged from 0.002 to 0.08 Pa·s. The magnetic resonance-based measurements were limited in shear rate range because of the small size of the coil. Magnetic resonance-based measurements from 2 to 15 s -1 were obtained and were equivalent to off-line rotational rheometry.