QUANTIFYING THIXOTROPY IN STARCH‐THICKENED, STRAINED APRICOTS USING MIXER VISCOMETRY TECHNIQUES2
作者:
E. W. FORD,
J. F. STEFFE,
期刊:
Journal of Texture Studies
(WILEY Available online 1986)
卷期:
Volume 17,
issue 1
页码: 71-85
ISSN:0022-4901
年代: 1986
DOI:10.1111/j.1745-4603.1986.tb00715.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
Starch‐thickened, strained apricots were found to exhibit irreversible thixotropy. Shear stress and shear rate were estimated from mixer viscometer data. A structural parameter, yield stress, flow behavior index and a consistency coefficient were determined to quantify the rate of breakdown and equilibrium structure of the product. The techniques developed in this study are useful in describing the time‐dependent behavior of suspensions because the slip at the wall is minimi
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