Rheology of lecithin dispersions.

Suvendu, Bhattacharya and Shylaja, M H and Manjunath, M S and Udaya Sankar, K. (1998) Rheology of lecithin dispersions. Journal of the American Oil Chemists' Society, 75 (7). 871-874, 20 ref..

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Abstract

Dispersions of lecithin (1-25% solids, dry basis) in soybean oil or water were subjected to rheological measurement in a coaxial-cylinder viscometer. The different rheological characteristics determined included yield stress, flow behaviour index, consistency index and apparent viscosity. Pseudoplastic behaviour was observed for all lecithin emulsions in oil and for dispersions in water. The flow behaviour indices for lecithin-oil emulsions (0.855-0.875) were higher than for lecithin-water dispersions (0.472-0.584). Yield stresses were observed only for lecithin-water dispersions. An increase in the concn. of lecithin in oil or water increased yield stress, consistency index and apparent viscosity. Apparent viscosities of the lecithin-oil emulsions were higher than those for corresponding lecithin-water dispersions. The power law model was able to adequately fit (r <greater than or equal to> 0.988, P <less than or equal to> 0.01) the shear-rate vs. shear-stress data for lecithin-oil emulsions, whereas the Herschel-Bulkley model was suitable (r <greater than or equal to> 0.988, P <less than or equal to> 0.01) for lecithin-water dispersions.

Item Type:	Article
Uncontrolled Keywords:	DISPERSIONS-; LECITHINS-; RHEOLOGICAL-PROPERTIES
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology 600 Technology > 08 Food technology > 14 Physical properties > 02 Emulsions
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	01 Jul 2009 05:01
Last Modified:	28 Dec 2011 10:00
URI:	http://ir.cftri.res.in/id/eprint/7773

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