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Steady and dynamic shear rheology of glutinous rice flour dispersions
Author(s) -
Yoo Byoungseung
Publication year - 2006
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.1365-2621.2005.01074.x
Subject(s) - rheology , arrhenius equation , shear thinning , thermodynamics , viscosity , power law , materials science , shear rate , rice flour , exponential function , chemistry , analytical chemistry (journal) , activation energy , mathematics , composite material , chromatography , physics , organic chemistry , statistics , raw material , mathematical analysis
Summary The steady and dynamic shear rheological properties of Korean glutinous rice flour dispersions were evaluated at different concentrations (4, 5, 6, 7 and 8%). Glutinous rice flour dispersions at 25 °C showed a shear‐thinning behaviour ( n = 0.487–0.522) with low magnitudes of Casson yield stresses ( σ oc = 0.056–0.339 Pa). The magnitudes of σ oc , consistency index ( K ) and apparent viscosity ( η a,100 ) increased with the increase in concentration. The power law model was found to be more suitable than the exponential model in expressing the relationship between concentration and apparent viscosity. The apparent viscosity over the temperature range of 25–70 °C obeyed the Arrhenius temperature relationship, with high determination coefficients ( R 2 = 0.982–0.998), indicating that the magnitudes of activation energies ( E a ) were in the range of 9.05–11.89 kJ mol −1 . A single equation, combining the effects of temperature and concentration on η a,100 , was used to describe the flow behaviour of glutinous rice flour dispersions. Magnitudes of storage ( G ′) and loss ( G ′′) moduli increased with the increase in concentration and frequency. Magnitudes of G ′ were higher than those of G ′′ over most of the frequency range.