Please use this identifier to cite or link to this item: https://doi.org/10.1080/10942910902954551
Title: Rheological properties of cabbage pulp
Authors: Gong, Z.
Zhang, M.
Bhandari, B.
Mujumdar, A.S. 
Jin-Cai, S.
Keywords: Cabbage pulp
Casson model
Herschel-Bulkley
Power law
Rheology
Issue Date: Sep-2010
Citation: Gong, Z., Zhang, M., Bhandari, B., Mujumdar, A.S., Jin-Cai, S. (2010-09). Rheological properties of cabbage pulp. International Journal of Food Properties 13 (5) : 1066-1073. ScholarBank@NUS Repository. https://doi.org/10.1080/10942910902954551
Abstract: The rheological behavior of cabbage pulp was determined using a computer controlled rotational rheometer at a temperature range of 20, 30, 40, and 50C. The flow behavior of pulp was pseudoplastic and fitted well to the Casson model. In all the cases, the effect of soluble solids on apparent viscosity was more pronounced than the effect of temperature. The combined effect of temperature and soluble solid content on viscosity was also given. The activation energy value of 3-6Brix cabbage puree varied from 7 to 12.6 kJ/mol when shear rate increased from 1 to 10 s-1. The exponential model developed had an excellent fit (r2 0.87) and would be useful for the engineering applications. Copyright © 2010 Taylor & Francis Group, LLC.
Source Title: International Journal of Food Properties
URI: http://scholarbank.nus.edu.sg/handle/10635/61237
ISSN: 10942912
DOI: 10.1080/10942910902954551
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