Data on the rheological behavior of cassava starch paste using different models.

ABSTRACT: Proper selection of rheological models is very important in flow characterization. These models are often used to evaluate parameters that help in the characterization of food samples. Rheological models also provide flow predictions for extreme conditions where the flow nature of the fluid cannot be determined, hence the need for appropriate selection of rheological models. The principal aim of this study is to suggest a rheological model that best characterize the rheological behavior of native cassava starch and to determine the effect of state variables like temperature and concentration on the accuracy of rheological models. Five rheological models (i.e. Herschel-Bulkley model, Robertson-Stiff model, Power-law model, Bingham plastic model and Prandtl-Eyring model) were selected for th

SUBMITTER: Ojewumi ME 

PROVIDER: S-EPMC6141798 | biostudies-literature | 2018 Aug

REPOSITORIES: biostudies-literature