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Characterisation of time-independent and time-dependent rheological behaviour simultaneously by multiple loop experimentation
- Shanthilal, J., Bhattacharya, Suvendu
- Journal of food science and technology 2016 v.53 no.11 pp. 4106-4109
- chickpeas, equations, flour, model food systems, rheological properties
- 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.