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

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..

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Abstract

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 <greater than or equal to> 0.98, P <less than or equal to> 0.01) and for fitting the shear rate-shear stress data (r2 <greater than or equal to> 0.98, P <less than or equal to> 0.01), resp. Concn. of flour had a pronounced effect on the rheological behaviour of TKP suspensions.

Item Type:	Article
Uncontrolled Keywords:	DRIED-FOODS; FRUITS-SPECIFIC; GRANULES-; INSTANT-FOODS; PHYSICAL-PROPERTIES; RHEOLOGICAL-PROPERTIES; POWDERS-; TAMARINDS-
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Grain Science and Technology Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	26 Feb 2018 10:42
Last Modified:	25 Sep 2018 08:22
URI:	http://ir.cftri.res.in/id/eprint/8014

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