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Flow behaviour of chickpea (Cicer arietinum L.) flour dispersions: effect of additives.

Ravi, R. and Suvendu, Bhattacharya (2004) Flow behaviour of chickpea (Cicer arietinum L.) flour dispersions: effect of additives. Journal of Food Engineering, 65 (4). pp. 619-624.

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Abstract

Rheological properties were determined for chick pea meal dispersions (40% solids) with added NaCl (0-3%), groundnut oil (0-10%) and carboxymethylcellulose (CMC, 0-2%). Time-independent flow behaviour was investigated at shear rates of up to 500 s-1 using concentric cylinder geometry. The Cross equation was used to model the rheological data in order to obtain various parameters, including zero-shear and high-shear limiting viscosities, power index and relaxation time. Apparent viscosities were reduced on addition of NaCl and oil, thus enhancing flow of the dispersions. High-shear limiting viscosity was increased markedly on increasing the CMC content of the dispersions, whereas minimal effects were detected on addition of oil or NaCl.

Item Type: Article
Uncontrolled Keywords: CELLULOSES-; CHICK-PEAS; DISPERSIONS-; FLOURS-; GROUNDNUT-OILS; LEGUMES-; RHEOLOGICAL-PROPERTIES; SALT-; CARBOXYMETHYLCELLULOSE-; LEGUME-MEAL; NACL-
Subjects: 600 Technology > 08 Food technology > 31 Food Additives
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Aug 2008 09:30
Last Modified: 12 Jun 2019 09:25
URI: http://ir.cftri.com/id/eprint/7537

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