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Rheological characterization of some Nigerian traditional soups
Author(s) -
SOPADE PETER A.,
KASSUM AFODIA L.,
ADAMU DAHIRU J. M.
Publication year - 1993
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.1365-2621.1993.tb01317.x
Subject(s) - arrhenius equation , rheology , shear thinning , viscometer , viscosity , thermodynamics , activation energy , power law , atmospheric temperature range , chemistry , materials science , mathematics , physics , statistics
Summary The rheological behaviour of five traditional Nigerian soups with potential for industrial processing was investigated in the temperature range 10‐70°C, using a rotational viscometer at speeds of 10, 20, 50, and 100rev min ‐1 . the decrease in apparent viscosity with speed was well described by an empirical power‐law equation, with indices between 0.19 and 0.41, indicating pseudoplastic behaviour. Viscosity decreased with temperature and was described by the Arrhenius equation with activation energies from 8.3‐14.4 MJ mol ‐1 .