BUBBLE FORMATION TECHNIQUE TO DETECT BACTERIOLOGICALLY CONTAMINATED FOODS

Preliminary calibration experiments were carried out to establish a relationship between the concentration of microorganisms and the rheological properties of the test liquid. The concentration of microorganisms were determined via the conventional electrochemical (pH) technique. The viscous properties of the test sample were measured by using HAAKE “Rotovisco 12” rheometer in a cone and plate mode. Cone geometry had 0.00872 radian in angle and 2.5 cm in radius. The rotation speed of the cone will vary from 0 to 512 rpm. The thermal analyses were performed at temperature range from 0 to 100 0 C. The elastic properties of the sample liquid were measured by means of a jet thrust technique. This method is based on measuring the thrust of a jet of liquid.