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FLOW BEHAVIOR of COOKED MAIZE FLOUR SUSPENSIONS and APPLICABILITY of MATHEMATICAL MODELS
Author(s) -
BHATTACHARYA SILA,
BHATTACHARYA SUVENDU
Publication year - 1994
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1994.tb00339.x
Subject(s) - rheology , shear rate , shear thinning , bingham plastic , viscometer , consistency index , shear stress , apparent viscosity , yield (engineering) , viscosity , shear (geology) , mathematics , materials science , chemistry , thermodynamics , composite material , physics
The shear‐rate/shear‐stress data of cooked maize flour suspensions were obtained using a concentric cylinder viscometer in the shear rate range of 3 and 1326 s −1 . the effects of concentration of maize flour (2–10%) in the cooked suspensions on yield stress, flow behavior index, consistency index and apparent viscosity, were investigated. Cooked maize flour suspensions were pseudoplastic in nature with yield stress. At flour concentrations above 6%, the experimentally determined yield stresses were lower than those calculated from different rheological models. the shear‐rate/shear‐stress data were examined using the rheological models: the power law, Bingham plastic, Casson, Costell‐Duran, Herschel‐Bulkley and Mizrahi‐Berk models. the last two models were found to provide the best fit (r ≥ 0.991, p ≥ 0.01).