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FLOW BEHAVIOR AND RHEOLOGICAL MODELS OF RICE FLOUR PASTES
Author(s) -
WANG HAIHONG,
SUN DAWEN,
ZENG QINGXIAO,
LU YINQUAN
Publication year - 1999
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.1745-4530.1999.tb00480.x
Subject(s) - rheology , rice flour , flow (mathematics) , flow properties , food science , materials science , business , chemistry , mechanics , composite material , physics , raw material , organic chemistry
Rheological properties of a popular Chinese rice flour pastes were determined with a rotational viscometer at different levels of concentration and temperature. The rice flour had intermediate amylose content, medium gel consistency and high birefringence‐endpoint temperature (BEPT). Cooked pastes exhibited shear‐thinning behavior without yield stress at the concentration levels of 2∼6% and temperatures of 25∼80C and their flow properties were represented by a power law model. The effects of concentration and temperature on consistency index, flow behavior index and apparent viscosity were investigated.