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

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  • Mohamed, Ibrahim
  • Hassan, Eihab

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.

Suggested Citation

  • Mohamed, Ibrahim & Hassan, Eihab, 2016. "Time-Dependent and Time-Independent Rheological Characterization of Date Syrup," Journal of Food Research, Canadian Center of Science and Education, vol. 5(2).
    • Handle: RePEc:ags:aesjfr:405340
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    File URL: https://ageconsearch.umn.edu/record/405340/files/55473-203025-2-PB.pdf
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