Rheology of fresh and frozen okra dispersions
- 1 December 1977
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 12 (6) , 593-598
- https://doi.org/10.1111/j.1365-2621.1977.tb00145.x
Abstract
Summary: Rheological properties of fresh and frozen okra dispersions were studied at 20–80° C. the dispersions were pseudoplastic with both consistency coefficient (m) and flow behaviour index (n) influenced by temperature. Fresh sample m was significantly higher than frozen sample m at 20 and 50°C but the reverse was true at 80°C. Flow behaviour indices of fresh and frozen okra dispersions were not significantly different at any of the temperatures used. the results indicated that the viscous properties of soup prepared from frozen okra would not be inferior to those of the fresh product.Keywords
This publication has 3 references indexed in Scilit:
- Rheograms For Power-Law Fluids Using Coaxial Cylinder Viscometers And A Template MethodCanadian Institute of Food Science and Technology Journal, 1976
- IDENTIFICATION OF STIMULI CONTROLLING THE SENSORY EVALUATION OF VISCOSITY II. Oral MethodsJournal of Texture Studies, 1973
- Shear Rate in the Couette ViscometerTransactions of the Society of Rheology, 1968