EFFECT OF TEMPERATURE ON RHEOLOGICAL CHARACTERISTICS OF GINGER PASTE

Abstract

The influences of temperature (25 ? 65 oC) on the rheological characteristics of ginger paste were studied using a rheometer. Shear stress, shear rate and apparent viscosity of paste were measured between 50 and 150 s-1. Ginger paste showed pseudoplasticity with yield stress. Shear stress-shear rate data was well described by the Herschel-Bulkley model. The yield stress decreased exponentially with process temperature and ranged between 63.3 and 159.2 Pa. the flow behavior index (n) varied between 0.52 and 0.66 through the entire temperature range. Both consistency index (K) and apparent viscosity (?) decreased with the increase in temperature and the process activation energies of flow were found to be in the range of 34.4 and 46.2 kJ/mol.