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Steady shear rheology of rice-blackgram suspensions and suitability of rheological models.

Suvendu, Bhattacharya and Bhat, K. K. (1997) Steady shear rheology of rice-blackgram suspensions and suitability of rheological models. Journal of Food Engineering, 32 (3). 241-250, 19 ref..

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Abstract

Suspensions of rice and black gram are used in the making of dosai, a traditional fermented pancake from India. Rheological properties of rice/black gram suspensions with moisture contents of 56-71% were examined up to a shear rate of 500 s-1 using a concentric cylinder rheometer. Pronounced shear-thinning behaviour and yield stress was exhibited by both fermented and unfermented suspensions, although yield stresses were higher in fermented suspensions. Unfermented suspensions showed a lower flow behaviour index and apparent viscosity, but a higher consistency index than fermented suspensions. Moisture content affected rheological parameters, particularly at low moisture levels. Application of common rheological models to the shear rate and shear stress data for rice/black gram supensions gave a better fit for the Herschel-Bulkley model (r = 0.992-0.999; P <less than or equal to>0.001) than either the power law (r = 0.985-0.994) or Casson (r = 0.983-0.993) models.

Item Type: Article
Uncontrolled Keywords: LEGUMES-; RHEOLOGICAL-PROPERTIES; RICE-; BLACK-GRAM
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Aug 2008 07:07
Last Modified: 21 Jun 2012 06:43
URI: http://ir.cftri.com/id/eprint/7797

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