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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