Time-dependent Flow Properties of Mustard Paste

겨자 페이스트의 시간의존 유동특성

  • Lee, Jeong-Jin (Department of Food Science and Technology, Dongguk University) ;
  • Lee, Ji-Soo (Department of Food Science and Technology, Dongguk University) ;
  • Yoo, Byoung-Seung (Department of Food Science and Technology, Dongguk University)
  • Published : 2003.02.01


Time-dependent flow properties of mustard pastes were measured at various total solid contents $(TS,\;18{\sim}30%)$ and shear rates $(15{\sim}25\;s^{-1})$ using a Haake concentric cylinderical viscometer. Experimental data of the stress decay with time of shearing were fitted to three mathematical models proposed by Weltman, Figoni and Shoemaker, and Hahn. Time-dependent flow behaviour of mustard paste increased with increase in TS, but was found to vary in the range of shear rate investigated. Time-dependent model of Weltman was found to be most applicable $(average\;R^2=0.96)$ for mustard paste. Shear stresses for structure breakdown increased with increase in TS, while the structure breakdown rate decreased.


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