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Rheological behaviour of tamarind (Tamarindus indica) kernel powder (TKP) suspension.

IR@CSIR-CFTRI

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Title Rheological behaviour of tamarind (Tamarindus indica) kernel powder (TKP) suspension.
 
Creator Bhattacharya, K. R.
Bal, S.
Mukherjee, R. K.
Bhattacharya, K. R.
 
Subject 14 Physical properties
30 Spices/Condiments
 
Description Shear rate-shear stress data for tamarind (Tamarindus indica) kernel powder (TKP) suspensions were obtained using a concentric cylinder viscometer. Effects of concn. (2, 4, 6, 8 and 10% powder) on flow behaviour index, consistency index, and apparent viscosity were investigated. TKP suspensions were pseudoplastic in nature and exhibited yield stress. The Casson and Herschel-Bulkley models were applicable for detn. of yield stress (r2 0.98, P 0.01) and for fitting the shear rate-shear stress data (r2 0.98, P 0.01), resp. Concn. of flour had a pronounced effect on the rheological behaviour of TKP suspensions.
 
Date 1991
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/8014/1/Journal%20of%20Food%20Engineering%2013%20%28%20199%201%29%2015%201%20-%2015%208.pdf
Bhattacharya, K. R. and Bal, S. and Mukherjee, R. K. and Bhattacharya, K. R. (1991) Rheological behaviour of tamarind (Tamarindus indica) kernel powder (TKP) suspension. Journal of Food Engineering, 13 (2). 151-158, 17 ref..