Modelling the time-dependent rheological behavior of semisolid foodstuffs

Rheological Characterization of Yam and Potato Paste (<i>Dioscorea rotundata</i>) and (<i>Ipomea batata</i>) for Adhesive Purpose

“…The consistency coefficient, K and flow index behavior, n were both significantly influenced by the change in temperature. The values of both parameters decreased with increasing temperature, except for the flow behavior of yam at the temperatures of 40˚C and 50˚C respectively, agrees in literature that temperature has no effect on the flow index [6]. The decrease in n can be attributed to higher departure from Newtonian behavior [13].…”

“…Investigations reveal that components of starch adhesives are useful in the construction industry, packaging industry, textile, pharmaceutical industry, etc. [6]- [9]. Adhesives can be produced from various sources such as fish, natural rubber, animals, starch, milk protein (Casein) and cellulose wood etc.…”

Rheological Models of Kiwifruit Juice for Processing Applications

“…Many authors reported that among the models usually used to describe the time-dependent flow properties, the second-order structural kinetic model (n΄ = 2) is well fitted to the experimental data compared to the first-order stress decay and Weltman models [29][30][31].…”

Time-independent and time-dependent rheological characterization of vegetable-based infant purees

“…Rheological studies contribute to our knowledge of the molecular 94 structure or distribution of the molecular components of foods, as well as enabling us to predict the structural 95 changes of food during the manufacturing processes (Koocheki and Razavi, 2009). When a material is sheared at 96 a constant shear rate, the viscosity of a thixotropic material will decrease over a period of time, implying a 97 progressive breakdown of structure (Abu-Jdayil, 2003). In addition, the characterization of time-dependent 98 rheological properties of food systems is important to establish relationships between structure and flow, and to 99 correlate physical parameters with sensory evaluation (Figoni and Shoemaker, 1983).…”