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Rheology of mustard paste: a controlled stress measurement.

Suvendu, Bhattacharya and Vasudha, N. and Krishnamurthy, K. S. (1999) Rheology of mustard paste: a controlled stress measurement. Journal of Food Engineering, 41 (3/4). 187-191, 12 ref..

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Abstract

The aims of this study were to determine the effects of different mustard seed fractions (whole seeds, dehulled kernels and oil-free mustard seed meal) on rheological behaviour of resulting pastes and to study dependence of rheological properties on solids concn. in mustard pastes. A concentric cylinder viscometer (shear-stress range 0-20 Pa) was used to measure flow behaviour, consistency indices, yield stress and apparent viscosity of pastes. All mustard pastes showed pseudoplastic behaviour and exhibited yield stress in moisture content range 60-80% (dry basis). The Herschel-Bulkley model was found to be suitable for all pastes to correlate shear stress/shear rate data (r <greater than or equal to> 0.983, P <less than or equal to> 0.001). Yield stress, consistency index and apparent viscosity increased markedly with a decrease in moisture content of pastes but the flow behaviour index decreased. Highest apparent viscosity was exhibited by paste made from mustard seed meal followed by whole seed and dehulled pastes. Advantages of pastes made from mustard seed meal are discussed.

Item Type: Article
Uncontrolled Keywords: FLOURS-; MUSTARD-SEEDS; PASTES-; RHEOLOGICAL-PROPERTIES; MEAL-
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Aug 2008 07:28
Last Modified: 14 Dec 2016 10:31
URI: http://ir.cftri.com/id/eprint/7734

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