Flow behavior of cooked maize flour suspensions and applicability of mathematical models

被引：0

作者：

Bhattacharya, Sila ^{[1
]}

Bhattacharya, Suvendu ^{[1
]}

机构：

[1] Central Food Technological Research, Inst, Mysore, India

来源：

Journal of Food Process Engineering | 1994年 / 17卷 / 03期

关键词：

Flow of fluids - Mathematical models - Rheology - Shear stress - Suspensions (fluids) - Viscometers - Viscosity;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

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&le0.01).

引用

页码：263 / 278