[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Rheology of cooked debranned maize flour suspensions.

Bhattacharya, S. and Bhattacharya, K. R. (1996) Rheology of cooked debranned maize flour suspensions. Journal of Food Engineering, 27 (1). 97-105, 32 ref..

[img] PDF
Restricted to Registered users only

Download (589kB)


Rheological behaviour of cooked debranned corn flour suspensions was compared with debranned-degermed suspensions. Usefulness of rheological models for calculating yield stress and correlating shear rate and shear stress data was also investigated. Corn (12-14% moisture on a dry wt. basis) was debranned by conditioning with 4% water for 5 min followed by milling for 1.5 min. The milled sample was dried at 40C for 24 h. Corn flour was analysed for moisture, crude fat, ash and crude protein. 2, 4, 6, 8 and 10% suspensions of corn flour were prepared. Each suspension was heated to 60C, then to 95C for 20 min, then cooled rapidly to 60C and subjected to rheological measurements (shear rate, shear stress and yield stress). Cooked debranned corn flour suspensions were pseudoplastic in behaviour and exhibited yield stress like debranned-degermed samples. An increase in concn. of corn flour in the cooked suspensions increased the yield stress and consistency index, but decreased the flow behaviour index. The experimentally determined yield stresses were lower than those calculated from different rheological models. Herschel-Bulkley and Mizrahi-Berk models provided the best fit at all flour concn.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses > 02 Maize
600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Aug 2008 10:45
Last Modified: 30 May 2012 10:09
URI: http://ir.cftri.com/id/eprint/7857

Actions (login required)

View Item View Item