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Studying Large Amplitude Oscillatory Shear Response of Soft Materials
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Characterisation of time-independent and time-dependent rheological behaviour simultaneously by multiple loop

J Shanthilal1, Suvendu Bhattacharya1

  • 1Food Engineering Department, CSIR-Central Food Technological Research Institute, Mysore, 570020 India.

Journal of Food Science and Technology
|December 31, 2016
PubMed
Summary

This study introduces a single experiment to analyze complex food flow behavior, measuring both time-dependent and time-independent properties simultaneously. This method simplifies rheological analysis for flowable materials like chickpea flour dispersions.

Keywords:
Chickpea batterLiquid foodMethod for characterisationRheology

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Area of Science:

  • Food Science
  • Rheology
  • Material Science

Background:

  • Flowable food materials exhibit complex rheological behaviors.
  • Conventional methods require separate time-independent and time-dependent experiments.
  • Characterizing these properties is crucial for processing and product development.

Purpose of the Study:

  • To develop a single, simultaneous experiment for determining time-independent and time-dependent properties of flowable food materials.
  • To introduce 'isoviscosity' as a metric for quantifying and comparing rheological properties.
  • To validate the method using a model food system (chickpea flour dispersion).

Main Methods:

  • A novel rheological experiment involving five loops of increasing and decreasing shear rates.
  • Incorporation of yield stress measurements between shear rate loops.
  • Application of the Herschel-Bulkley rheological model to analyze data.
  • Utilizing chickpea flour dispersion as a model food system.

Main Results:

  • Successfully determined both time-independent and time-dependent rheological properties in a single experiment.
  • Quantified 'isoviscosity' for comparative analysis of flow behavior.
  • Observed changes in rheological properties with an increasing number of loops.

Conclusions:

  • The proposed single experiment offers a convenient and efficient method for characterizing complex flow behavior in food materials.
  • The 'isoviscosity' parameter provides a valuable tool for comparing rheological properties.
  • The method has potential applications beyond food systems to other non-Newtonian liquids.