The time-dependent rheological characteristics of a chickpea flour dispersion as a function of temperature and shear rate.

Ramasamy, Ravi. and Suvendu, Bhattacharya (2006) The time-dependent rheological characteristics of a chickpea flour dispersion as a function of temperature and shear rate. International Journal of Food Science and Technology, 41 (7). 751-756 ; 20 ref..

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Abstract

Chickpea or Bengal gram (Cicer arietinum) meal is used as a raw material to prepare several oriental snacks. Time-dependent rheological studies were conducted on chickpea meal dispersions at different temp. (10-40C) and shear rates (5-200 s-1) using a controlled stress rheometer with a coaxial cylinder attachment. Loss in shear stress with shearing time was a function of both the temp. and the shear rate used; low temp. coupled with high shear rates yielded high reductions in shear stress. The common time-dependent rheological models such as the Weltmann, Hahn-Ree-Eyring and Peleg models were suitable for characterization of the time-dependent rheological behaviour of chickpea meal dispersions. The Peleg model was marginally the best, as evidenced by the lower root mean square error values of 0.77-5.17% (average 1.40%) compared with those of the Weltmann (0.90-5.58%, average 2.00%) and Hahn-Ree-Eyring (0.96-5.97%, average 2.74%) models.

Item Type:	Article
Uncontrolled Keywords:	CHICK-PEAS; DISPERSIONS-; FLOURS-; RHEOLOGICAL-PROPERTIES; TEMPERATURE-; MEAL-; MODELLING-; SHEAR-; TEMP.-
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Sensory Science
Depositing User:	Users 16 not found.
Date Deposited:	28 Jun 2011 11:17
Last Modified:	12 Jun 2019 09:24
URI:	http://ir.cftri.res.in/id/eprint/7495

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