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Rheological behaviour of steamed rice flour dispersions.

Baby Latha, R. and Bhat, K. K. and Suvendu, Bhattacharya (2002) Rheological behaviour of steamed rice flour dispersions. Journal of Food Engineering, 51 (2). 125-129, 11 ref..

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Abstract

Generation and analysis of rheological data on rice flour dispersions will be helpful for both modelling purposes and development of new products such as rice porridge. A rheometer with a coaxial cylinder attachment was used to assess rheological properties of steamed rice flour dispersions at solids concn. of 10-50% (dry basis). Yield stress increased markedly by approx. 4 times with increasing solids concn. from 30 to 50%. Values for yield stress obtained with the Herschel-Bulkley, Casson or Bingham plastic models were 1.1 to > 20 times higher than those determined experimentally, suggesting that these models are unsuitable for calculating yield stress for rice flour dispersions. At high solids concn., shear stress (and hence, apparent viscosity) was markedly higher than those values obtained at low concn. The shape of curves relating shear rate to shear stress at different solid concn. clearly indicated psuedoplastic behaviour in samples. With increasing solids concn. from 10 to 50%, flow behaviour index decreased appreciably from 0.609 to 0.412, while consistency index increased from 274 to 8400 mPasn. It is concluded that steamed rice flour possesses yield stress even at low concn. in dispersions.

Item Type: Article
Uncontrolled Keywords: DISPERSIONS-; FLOURS-CEREAL; RHEOLOGICAL-PROPERTIES; RICE-; RHEOLOGY-; RICE-FLOUR
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
Divisions: Food Engineering
Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Aug 2008 08:57
Last Modified: 30 May 2012 09:57
URI: http://ir.cftri.com/id/eprint/7620

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