title: Characterisation of time-independent and time-dependent rheological behaviour simultaneously by multiple loop experimentation.
abstract: Flowable food materials express complex flow behaviour and are conventionally subjected to individual time-independent and time-dependent experiments. The present study proposes a single experiment to determine both these characteristics simultaneously in addition to determining the 'isoviscosity' to quantify and compare these properties by using a model food system like chickpea flour dispersion. The method employed here consists of the generation of five loops having increasing and decreasing shear-rates along with yield stress measurement in between them. The conventional rheological model like Herschel-Bulkley equation has been employed to determine the rheological properties that are affected as the number of loop increases. Though used in a model food system, the method is also expected to find applications in non-food non-Newtonian liquid systems for convenience.
authors.affiliation: Food Engineering Department, CSIR-Central Food Technological Research Institute, Mysore, 570020 India.
authors.forename: J
authors.initials: J
authors.lastname: Shanthilal
authors.affiliation: Food Engineering Department, CSIR-Central Food Technological Research Institute, Mysore, 570020 India.
authors.forename: Suvendu
authors.initials: S
authors.lastname: Bhattacharya
keywords: Chickpea batter; Liquid food; Method for characterisation; Rheology