Effect of dextran on the rheological behaviour of Indian molasses

Authors
Kaur, S Kaler, RS Kaushal, A",Shuchikalia
Citation
S. Kaur et al., Effect of dextran on the rheological behaviour of Indian molasses, J FD SCI M, 38(4), 2001, pp. 415-417
Citations number
11
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
4
Year of publication
2001
Pages
415 - 417
Database
ISI
SICI code
0022-1155(200107/08)38:4<415:EODOTR>2.0.ZU;2-H
Abstract
The effect of addition of dextran on the apparent viscosity of molasses was studied, using a Brookfield Rheometer. The apparent viscosity was found to increase with the addition of dextran and decrease with increase in rpm. T he behaviour observed with and without dextran was pseudoplastic. The appar ent viscosity of molasses was found to depend on temperature. The dependenc e of apparent viscosity on temperature was related through the Arrhenius la w. The activation energy observed was in the range of 2.237-2.482 kcal/g. m ol.