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Rheological characteristics of South African commercial sauces
Author(s) -
IkhuOmoregbe Daniel,
Bushi Grace Manoja
Publication year - 2008
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.1365-2621.2008.01860.x
Subject(s) - rheology , rheometry , viscoelasticity , shear thinning , materials science , shear rate , power law , viscosity , newtonian fluid , composite material , apparent viscosity , non newtonian fluid , thermodynamics , mathematics , physics , statistics
Summary In this work, the rheological characteristics of three commercial culinary sauces obtained from a shop in South Africa were studied using both oscillatory and rotating rheometry. The materials were found to be non‐Newtonian and shear thinning in the temperature range of 10 °C and 60 °C and a shear rate of 0.1–800 s −1 . Their flow behaviour characteristics were adequately described by both the power law and Herschel–Bulkley rheological models. Their activation energy of flow ranged from 11.94 to 18.34 kJ mol −1 . The materials were observed to be weak gels with linear viscoelastic of about 1%. Increasing frequency did not significantly affect the viscoelastic properties of all the three substances. The materials were found to suffer permanent structural deformation (in terms of viscosity) when heated and subsequently cooled between 10 °C and 70 °C.