Studies on Rheological Characteristics of Red Pepper Pastes

고추장의 유동(流動) 특성(特性)에 관(關한) 연구(硏究)

  • 변유량 (연세 대학교, 식품 공학과) ;
  • 이신영 (연세 대학교, 식품 공학과) ;
  • 이상규 (홍능 기계 공업 회사) ;
  • 유주현 (연세 대학교, 식품 공학과) ;
  • 권윤중 (연세 대학교, 식품 공학과)
  • Published : 1980.03.30


Rheological behaviors of red pepper paste acre investigated with rotational viscometer at $25{\sim}55^{\circ}C$ and the following results were obtained. 1. At shear rate of $0.323{\sim}1.653\;sec^{-1}$, red pepper paste was found to be a thixotropic food product which showed pseudoplastic proper ties and also exhibited a yield stress and time dependent characteristics. 2. At a shear rate of 0.978 $sec^{-1}$, flow behavior index, consistency index and yield stress were 0.597, 192.3 dyne $sec^s/cm^{2}$, and 91 dyne/$cm^{2}$ respectively. 3. Variation of consistency of red pepper paste with time was found to be decayed by a second order kinetic equation and thereafter nearly time independent. 4. Variation of consistency of red pepper paste with temperature was found to follow Andrade's equation and the activation energy as calculated on the basis of this equation was $1.03\;kcal/g{\cdot}mole$.