Viscostiy of Shortening

[rocksolid]

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?

 

[Flareman]

This is not too much immediate help I'm afraid.

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

 

[saxon]

Rock, I do believe that shortening or lard or butter is what is called a non-newtonian fluid which can have some rather strange propeties when it comes to viscosity. As for the Non-newtonian properties, see the list:

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