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Rheology of Bengal gram (Cicer arietinum) flour suspensions.

Bhattacharya, K. R. and Bhat, K. K. and Raghuveer, K. G. (1992) Rheology of Bengal gram (Cicer arietinum) flour suspensions. Journal of Food Engineering, 17 (2). 83-96, 29 ref..

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Abstract

Shear rate-shear stress data for Bengal gram (Cicer arietinum) flour suspensions were obtained using a concentric cylinder viscometer. Effect of concn. (30, 33, 36, 39, 42, 45 and 48% flour) and particle size (60-85, 85-100, 100-120, 120-150 and 150-170, British Standard sieves) on flow behaviour index, consistency index and apparent viscosity were investigated. The Bengal gram flour suspension was pseudoplastic and exhibited yield stress. The Herschel-Bulkley model was applicable for fitting the shear rate-shear stress data (r2 <greater than or equal to> 0.95, P <less than or equal to> 0.01). The thixotropic characteristics of the fluid were studied at shear rates of 85.1 and 1337.6 s-1 at 42% flour concn. for coarse (60-85) and fine (150-170) fractions. The equilibrium shear stress and thixotropic coeff. with time and with increasing shear rate were also computed. Particle size and concn. of flour strongly influenced the rheological behaviour of the suspension.

Item Type: Article
Uncontrolled Keywords: CHICK-PEAS; FLOURS-; LEGUMES-; MECHANICAL-PROPERTIES; RHEOLOGICAL-PROPERTIES; BENGAL-GRAM; MEAL-
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Jun 2011 04:54
Last Modified: 28 Dec 2011 10:01
URI: http://ir.cftri.com/id/eprint/7955

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