Controlled stress rheological measurement of blackgram flour dispersions

The controlled stress measurement of the rheology of blackgram flour dispersions at different solid concentrations (5–30%) was conducted employing a coaxial cylinder attachment. The dispersions behaved like shear-thinning fluids with flow behaviour indices (0.91–0.44) decreasing with an increase in...

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Bibliographic Details
Published inJournal of food engineering Vol. 63; no. 2; pp. 135 - 139
Main Authors Bhattacharya, Suvendu, Baby Latha, R., Bhat, K.K.
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 01.06.2004
Elsevier
Subjects
Biological and medical sciences
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Measurement
Flour
Dispersion
Stress
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Summary:The controlled stress measurement of the rheology of blackgram flour dispersions at different solid concentrations (5–30%) was conducted employing a coaxial cylinder attachment. The dispersions behaved like shear-thinning fluids with flow behaviour indices (0.91–0.44) decreasing with an increase in solid concentration. The experimental yield stresses were between 115 and 2375 mPa and obeyed the Herschel–Bulkley model as judged by low values (⩽1.4%) of root mean square between the experimental and predicted values. An increase in solid concentration increased the yield stress, consistency index and apparent viscosity of these dispersions. Time-dependency was observed with these dispersions and showed thixotropic behaviour.
ISSN:0260-8774
1873-5770
DOI:10.1016/S0260-8774(03)00291-7