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Controlled stress rheological measurement of blackgram flour dispersions.

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Relation http://ir.cftri.com/3621/
JFE-35-04
 
Title Controlled stress rheological measurement of blackgram flour dispersions.
 
Creator Suvendu, Bhattacharya
Baby Latha, R.
Bhat, K. K.
 
Subject 03 Rheology
22 Legumes-Pulses
 
Description Rheological properties of black gram meal dispersions with different solids concn. were determined using a controlled stress rheometer. Black gram was ground to meal with a particle diam. of 156.8 mum and dispersions for rheological measurements were prepared with solids concn. of 5, 10, 15, 20, 25 and 30% (w/w, dry basis) by addition of distilled water. Rheometry measurements were conducted at 25 0.1C and shear stress was increased from 115 to 2375 mPa to obtain 20 shear rate/shear stress data points. Results suggested that dispersions behaved as a shear thinning fluid with yield stress obeying the Herschel-Bulkley model on the basis of their low values (1.4%) for root mean squares between experimental and predicted data. Dispersions also showed a time-dependency and had isotropic loops. Increasing the solids concn. in dispersions increased yield stress, consistency index and apparent viscosity but decreased flow behaviour index. A power law type relationship (r = 0.097, P 0.01) was obtained between yield stress and solids concn. It is suggested that these results may be of use in the formulation of slurries/pastes/dispersions for the manufacture of black gram-based foods, especially traditional Indian snack foods.
 
Date 2004
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/3621/1/Journal_of_Food_Engineering_63_%282004%29_135-139.pdf
Suvendu, Bhattacharya and Baby Latha, R. and Bhat, K. K. (2004) Controlled stress rheological measurement of blackgram flour dispersions. Journal of Food Engineering, 63 (2). pp. 135-139.