Characterisation of time-independent and time-dependent rheological behaviour simultaneously by multiple loop experimentation.

Flowable food materials express complex flow
behaviour and are conventionally subjected to individual
time-independent and time-dependent experiments. The
present study proposes a single experiment to determine
both these characteristics simultaneously in addition to
determining the ‘isoviscosity’ to quantify and compare
these properties by using a model food system like chickpea
flour dispersion. The method employed here consists of
the generation of five loops having increasing and
decreasing shear-rates along with yield stress measurement
in between them. The conventional rheological model like
Herschel–Bulkley equation has been employed to determine
the rheological properties that are affected as the
number of loop increases. Though used in a model food
system, the method is also expected to find applications in
non-food non-Newtonian liquid systems for convenience.