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Rheology of cooked debranned maize flour suspensions

Rheology of cooked debranned maize flour suspensions The shear-rate/shear-stress data of cooked debranned maize flour (2–10%) suspensions were obtained using a concentric cylinder viscometer, in the shear rate range of 3–1326 s −1 . Cooked debranned maize flour suspensions were pseudoplastic in behaviour, and manifested yield stress. An increase in the concentration of maize flour in the cooked suspensions increased the yield stress and consistency index, but decreased the flow behaviour index. The experimentally determined yield stresses were lower than those calculated from different rheological models. Attempts were made to fit the shear-rate/shear-stress data to rheological models, such as the power law, Bingham plastic, Casson, Costell-Duran, Herschel-Bulkley and Mizrahi-Berk models. The last two models provided the best fit (r ⩾ 0.994, p ⩽ 0.01) at all flour concentrations. The Casson and Costell-Duran models were suitable (r ⩾ 0.989, p ⩽ 0.01) at low concentrations only. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Engineering Elsevier
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