FLOW PROPERTIES OF BABACO (<i>CARICA PENTAGONA</i>) PUREES AND CONCENTRATES

Castaldo, Domenico; Palmieri, L.; Voi, A. Lo; Costabile, P.

doi:10.1111/j.1745-4603.1990.tb00479.x

Cited by 13 publications

(5 citation statements)

References 10 publications

(6 reference statements)

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“…A reasonably good agreement was obtained when these results were compared with those reported in previous studies of Chinese (Wang et al. , 1999) and Korean rice flour dispersions (Chun & Yoo, 2004) and fluid food products (Castaldo et al. , 1990; Singh & Eipeson, 2000; Telis‐Romero et al.…”

Section: Resultssupporting

confidence: 86%

Steady and dynamic shear rheology of glutinous rice flour dispersions

Yoo

2006

Int J of Food Sci Tech

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The steady and dynamic shear rheological properties of Korean glutinous rice flour dispersions were evaluated at different concentrations (4, 5, 6, 7 and 8%). Glutinous rice flour dispersions at 25°C showed a shear-thinning behaviour (n = 0.487-0.522) with low magnitudes of Casson yield stresses (r oc = 0.056-0.339 Pa). The magnitudes of r oc , consistency index (K) and apparent viscosity (g a,100 ) increased with the increase in concentration. The power law model was found to be more suitable than the exponential model in expressing the relationship between concentration and apparent viscosity. The apparent viscosity over the temperature range of 25-70°C obeyed the Arrhenius temperature relationship, with high determination coefficients (R 2 = 0.982-0.998), indicating that the magnitudes of activation energies (E a ) were in the range of 9.05-11.89 kJ mol )1 . A single equation, combining the effects of temperature and concentration on g a,100 , was used to describe the flow behaviour of glutinous rice flour dispersions. Magnitudes of storage (G¢) and loss (G¢¢) moduli increased with the increase in concentration and frequency. Magnitudes of G¢ were higher than those of G¢¢ over most of the frequency range.

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Section: Resultssupporting

confidence: 86%

Steady and dynamic shear rheology of glutinous rice flour dispersions

Yoo

2006

Int J of Food Sci Tech

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“…The apparent viscosity values decreased with increase in temperature from 25 to 70°C. A reasonably good agreement was obtained when these results were compared with those reported in previous studies of Chinese rice flour dispersions (Wang et al, 1999) and fluid food products (Castaldo, Palmieri, Voi, & Costabile, 1990;Constenla, Lozanno, & Crapiste, 1989;Singh & Eipeson, 2000;Telis-Romero, Cabra, Gabas, & Telis, 2001;Vitali & Rao, 1982, 1984Yoo, 2001Yoo, , 2003. The observed decreases of viscosity values can be attributed to the increase of intermolecular distances as a result of thermal expansion with increasing temperature (Constenla et al, 1989).…”

Section: Effect Of Temperature On Apparent Viscositysupporting

confidence: 84%

Rheological behavior of cooked rice flour dispersions in steady and dynamic shear

Chun

Yoo

2004

Journal of Food Engineering

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“…The dependence of the dynamic viscosity on temperature and concentration is described by equation ( 6) [16][17][18][19] : (6) The three constants (KT, C, Ea, B) can be determined from the experimental data, by nonlinear regression.…”

Section: Resultsmentioning

confidence: 99%

Rheological study of orange honey with influence on concentration

Stanciu

2021

Orient. J. Chem

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The rheological behavior of orange honey was studied in the temperature range 25-45 degrees Celsius with Haake VT 550 viscometer when the HV1 viscosity sensor at high shear rates 3.3 and 1312s-1. The assortment of orange honey has a dilating behavior being influenced by concentration and humidity. Honey was studied with a humidity of 16%, 17%, 19% and 21%. The rheological behavior is influenced by both humidity and its composition.

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FLOW PROPERTIES OF BABACO (CARICA PENTAGONA) PUREES AND CONCENTRATES

Cited by 13 publications

References 10 publications

Steady and dynamic shear rheology of glutinous rice flour dispersions

Steady and dynamic shear rheology of glutinous rice flour dispersions

Rheological behavior of cooked rice flour dispersions in steady and dynamic shear

Rheological study of orange honey with influence on concentration

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