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Time‐dependent characteristics of Herschel–Bulkley fluids from edible powders
Author(s) -
Sikora Marek,
Tomasik Piotr,
Schilling Christopher H.,
Sady Marek
Publication year - 2005
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.1365-2621.2004.00923.x
Subject(s) - food science , shear thinning , materials science , rheology , herschel–bulkley fluid , xanthan gum , bingham plastic , chemical engineering , chemistry , composite material , engineering
Summary Herschel–Bulkley shear thinning fluids were produced by blending saturated aqueous solutions of sucrose with one of the following edible powders: potato starch, wheat flour, maize flour, cocoa powder and milk powder. In each case, plasticity only occurred over a narrow range of proportions of saturated sucrose solution to edible powder. This proportion was crucial in controlling storage changes and textural properties. Bingham yield stresses increased with storage time and this was attributed to the competition for water between saccharides in the saturated solutions and components of the admixed powders. Dissolution of the components of the admixed powders was thought to be a key factor in determining the rate of change of textural properties such as hardness, fracturability, adhesiveness, springiness, cohesiveness, resilience and stringiness.