Time-Dependent and Time-Independent Rheological Characterization of Date Syrup

Ibrahim Mohamed and Eihab Hassan

Journal of Food Research, 2016, vol. 5, issue 2

Abstract: The time-dependent and time-independent rheological properties of Barhi date syrup have been investigated. Rheological measurements were performed with a rotational viscometer with parallel plate geometry. The date syrup showed thixotropic behavior and a first order exponential decay model characterized the time-dependent behavior. The rate constant of the structure breakdown was found to be a function of shear rate. The steady shear flow measurements showed that the date syrup is a non-Newtonian material fit the power law model (p <0.001). The Arrhenius model described the effect of temperature on consistency coefficient; the estimated parameters from the Arrhenius equation were used to develop a prediction rheological model for the apparent viscosity. The model accurately predicts the experimental data even when extrapolating beyond parameter estimation temperature range. The time-independent viscosity model was satisfactory for modeling date syrup despite the presence of thixotropic behavior.

Keywords: Research; Methods/Statistical; Methods (search for similar items in EconPapers)
Date: 2016
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