Rheological characterization of some Nigerian traditional soups
- 1 December 1993
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 28 (6) , 647-653
- https://doi.org/10.1111/j.1365-2621.1993.tb01317.x
Abstract
Summary: The rheological behaviour of five traditional Nigerian soups with potential for industrial processing was investigated in the temperature range 10‐70°C, using a rotational viscometer at speeds of 10, 20, 50, and 100rev min‐1. the decrease in apparent viscosity with speed was well described by an empirical power‐law equation, with indices between 0.19 and 0.41, indicating pseudoplastic behaviour. Viscosity decreased with temperature and was described by the Arrhenius equation with activation energies from 8.3‐14.4 MJ mol‐1.Keywords
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