Flow behaviour of chickpea (Cicer arietinum L.) flour dispersions: effect of additives.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/7537/
JFE-03-04 |
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| Title |
Flow behaviour of chickpea (Cicer arietinum L.) flour dispersions: effect of additives.
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| Creator |
Ravi, R.
Suvendu, Bhattacharya |
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| Subject |
31 Food Additives
22 Legumes-Pulses |
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| Description |
Rheological properties were determined for chick pea meal dispersions (40% solids) with added NaCl (0-3%), groundnut oil (0-10%) and carboxymethylcellulose (CMC, 0-2%). Time-independent flow behaviour was investigated at shear rates of up to 500 s-1 using concentric cylinder geometry. The Cross equation was used to model the rheological data in order to obtain various parameters, including zero-shear and high-shear limiting viscosities, power index and relaxation time. Apparent viscosities were reduced on addition of NaCl and oil, thus enhancing flow of the dispersions. High-shear limiting viscosity was increased markedly on increasing the CMC content of the dispersions, whereas minimal effects were detected on addition of oil or NaCl.
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| Date |
2004
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/7537/1/Jl_Food_Eng_65_4_Dec04.pdf
Ravi, R. and Suvendu, Bhattacharya (2004) Flow behaviour of chickpea (Cicer arietinum L.) flour dispersions: effect of additives. Journal of Food Engineering, 65 (4). pp. 619-624. |
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