Steady and dynamic shear rheological properties of sweet potato flour dispersions

So Young Chun, Byoungseung Yoo

Research output: Contribution to journalArticlepeer-review

19 Scopus citations

Abstract

Korean sweet potato flour dispersions at different concentrations (6, 7, 8, 9, and 10%) were evaluated for their steady and dynamic shear rheological properties. The steady shear rheological properties showed that sweet potato flour dispersions at 25 °C showed a shear-thinning fluid (n=0.31-0.41) exhibiting a yield stress. The magnitudes of Casson yield stress (σoc), consistency index (K) and apparent viscosity (ηa,100) increased with an increase in concentration. Within the temperature range of 25-70 °C, the apparent viscosity obeyed the Arrhenius temperature relationship with high determination coefficient (R 2=0.97-0.99) with activation energies (Ea) ranging 0.015-0.024 KJ/mol. Both power law and exponential type models were used to establish the relationship between concentration and apparent viscosity (ηa). Magnitudes of G′ and G″ increased with an increase in concentration. GPrime; values were higher than GPrime; over the most of the frequency range (0.63-63 rad/s), being frequency dependent. The sweet potato flour dispersions did not closely follow the Cox-Merz rule at concentrations lower than 10%.

Original languageEnglish
Pages (from-to)313-319
Number of pages7
JournalEuropean Food Research and Technology
Volume223
Issue number3
DOIs
StatePublished - Jul 2006

Keywords

  • Activation energy
  • Cox-Merz rule
  • Rheology
  • Sweet potato flour
  • Viscosity

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