Rheological characterization of some Nigerian traditional soups

Sopade, Peter A., Kassum, Afodia L. and Adamu, Dahiru J. M. (1993) Rheological characterization of some Nigerian traditional soups. International Journal of Food Science & Technology, 28 6: 647-653. doi:10.1111/j.1365-2621.1993.tb01317.x

Author Sopade, Peter A.
Kassum, Afodia L.
Adamu, Dahiru J. M.
Title Rheological characterization of some Nigerian traditional soups
Journal name International Journal of Food Science & Technology   Check publisher's open access policy
ISSN 0950-5423
Publication date 1993-12
Sub-type Article (original research)
DOI 10.1111/j.1365-2621.1993.tb01317.x
Volume 28
Issue 6
Start page 647
End page 653
Total pages 7
Place of publication Oxford, United Kingdom
Publisher Wiley-Blackwell
Language eng
Formatted abstract
The rheological behaviour of five traditional Nigerian soups with potential for industrial processing was investigated in the temperature range 10-70°C, using a rotational viscometer at speeds of 10, 20, 50, and 100rev min-1. the decrease in apparent viscosity with speed was well described by an empirical power-law equation, with indices between 0.19 and 0.41, indicating pseudoplastic behaviour. Viscosity decreased with temperature and was described by the Arrhenius equation with activation energies from 8.3-14.4 MJ mol-1.
Keyword Processing
Pseudoplastic behaviour
Temperature dependence
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collection: Centre for Nutrition and Food Sciences Publications
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Citation counts: TR Web of Science Citation Count  Cited 4 times in Thomson Reuters Web of Science Article | Citations
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Created: Mon, 07 Mar 2011, 16:02:17 EST