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RHEOLOGICAL PROPERTIES OF HOT PEPPER‐SOYBEAN PASTE
Author(s) -
YOO B.
Publication year - 2001
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2001.tb01050.x
Subject(s) - rheology , shear thinning , pepper , arrhenius equation , activation energy , viscosity , materials science , apparent viscosity , yield (engineering) , rheometry , thermodynamics , chemistry , composite material , food science , organic chemistry , physics
Rheological properties of fermented hot pepper‐soybean paste (HPSP) were evaluated at different total solid contents (TS, 43.6‐54.7%) and temperatures (10‐40C). HPSP samples at 20C are highly shear thinning fluids (n=0.25‐0.33) with large magnitudes of Casson yield stresses (106‐573 Pa). Consistency index (K) and apparent viscosity (η a,20 ) increased with increase in TS. Apparent viscosity of HPSP obeyed the Arrhenius temperature relationship. The magnitudes of activation energy (7.6‐20.4 kJ/mole) for HPSP increased with increase in TS. A single equation, combining the effects of temperature and concentration on η a,20 , was used to describe flow behavior of HPSP. The time‐dependent model of Weltman was found to be most applicable (R 2 = 0.97‐0.99) for HPSP. Storage (G') and loss (G”) moduli increased with increase in TS, while complex viscosity (η*) decreased. Magnitudes of G'were higher than those of G” over the entire range of frequencies (ω).