“…Although knowledge of the flow characteristics of cornmeal is essential for selection and design of several unit operations including blending, feeding, compaction, and fluidization, there is still need for more relevant flow property data (Barbosa‐Canovas, Ortega‐Rivas, Juliano, & Yan, ; Durney & Meloy, ; Molenda, Montross, Horabik, & Ross, ; Prescott & Barnum, ; Schwedes, ; Teunou & Fitzpatrick, ; Teunou, Fitzpatrick, & Synnott, ). Rheological parameters such as flow behavior index, apparent viscosity, and viscoelasticity of cornmeal dough have been widely researched, but there is a scarcity of literature about the cornmeal as an ingredient itself (Padmanabhan & Bhattacharya, ).…”