Rheological characterization of rice flour-based batters
2000
Mukprasirt, A. | Herald, T.J. | Flores, R.A.
The flow behavior and the applicability of rheological models to predict the viscosity of rice flour-based batter (RFBB) for deep-fat frying at 5, 15, and 25 degrees C were investigated. The Herschel-Bulkley model was found to be the best fit for all RFBBs formulated with different ratios of rice to corn flour, oxidized corn starch, and methylcellulose (R2 = 0.85-0.99). Rheological parameters depended on RFBB compositions, temperature, and shear rate. The relationship between temperature and RFBB apparent viscosity can be predicted within shear rate range between 30 to 132 s(-1). Correlation coefficient (r) of model validation decreased as temperature increased.
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