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The time-dependent rheological characteristics of a chickpea flour dispersion as a function of temperature and shear rate.

IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore


Field	Value

Relation	http://ir.cftri.com/7495/ http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2006.01040.x 10.1111/j.1365-2621.2006.01040.x

Title	The time-dependent rheological characteristics of a chickpea flour dispersion as a function of temperature and shear rate.

Creator	Ramasamy, Ravi. Suvendu, Bhattacharya

Subject	03 Rheology 22 Legumes-Pulses

Description	Chickpea or Bengal gram (Cicer arietinum) meal is used as a raw material to prepare several oriental snacks. Time-dependent rheological studies were conducted on chickpea meal dispersions at different temp. (10-40C) and shear rates (5-200 s-1) using a controlled stress rheometer with a coaxial cylinder attachment. Loss in shear stress with shearing time was a function of both the temp. and the shear rate used; low temp. coupled with high shear rates yielded high reductions in shear stress. The common time-dependent rheological models such as the Weltmann, Hahn-Ree-Eyring and Peleg models were suitable for characterization of the time-dependent rheological behaviour of chickpea meal dispersions. The Peleg model was marginally the best, as evidenced by the lower root mean square error values of 0.77-5.17% (average 1.40%) compared with those of the Weltmann (0.90-5.58%, average 2.00%) and Hahn-Ree-Eyring (0.96-5.97%, average 2.74%) models.

Date	2006

Type	Article PeerReviewed

Format	application/pdf

Language	en

Identifier	http://ir.cftri.com/7495/1/International_Journal_of_Food_Science_and_Technology_41_7_751-756.pdf Ramasamy, Ravi. and Suvendu, Bhattacharya (2006) The time-dependent rheological characteristics of a chickpea flour dispersion as a function of temperature and shear rate. International Journal of Food Science and Technology, 41 (7). 751-756 ; 20 ref..