Submitted to: American Chemistry Society Abstracts
Publication Type: Proceedings
Publication Acceptance Date: 3/30/2000
Publication Date: N/A
Citation: Interpretive Summary:
Technical Abstract: The ability to predict the rheological performance of various biopolymers is an important tool in optimizing processing procedures in the food industry. The applicability of a strain-separable K-BKZ model as well as the Doi-Edwards model to describe the nonlinear rheological behavior of flours obtained from different botanical sources was investigated. The rheological properties of the flour suspensions were investigated using stress relaxation, small-amplitude oscillatory shear, strain jump, and steady-state shear experiments. The model parameters were fitted using stress relaxation data and then the predictions of the models were compared to the experimental data. The presentation will discuss the findings and compare the viability of the two models to describe the rheological behavior of flour suspensions.