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Rheology of fresh and frozen okra dispersions
Author(s) -
OLORUNDA A. O.,
TUNG M. A.
Publication year - 1977
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1977.tb00145.x
Subject(s) - rheology , shear thinning , materials science , mathematics , food science , chemistry , composite material
Summary Rheological properties of fresh and frozen okra dispersions were studied at 20–80° C. the dispersions were pseudoplastic with both consistency coefficient ( m ) and flow behaviour index ( n ) influenced by temperature. Fresh sample m was significantly higher than frozen sample m at 20 and 50°C but the reverse was true at 80°C. Flow behaviour indices of fresh and frozen okra dispersions were not significantly different at any of the temperatures used. the results indicated that the viscous properties of soup prepared from frozen okra would not be inferior to those of the fresh product.