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KMID : 0380619800120010018
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Korean Journal of Food Science and Technology
1980 Volume.12 No. 1 p.18 ~ p.23
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Studies on Rheological Characteristics of Red Pepper Pastes
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이상규/Lee, Sang Kyu
변유량/유주현/이신영/권윤중/Pyun, Yu Ryang/Yu, Ju Hyun/Lee, Shin Young/Kwon, Yoon Jung
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Abstract
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Rheological behaviors of red pepper paste acre investigated with rotational viscometer at 25∼55℃ and the following results were obtained.
1. At shear rate of 0.323∼1.653 sec^(-1), red pepper paste was found to be a thixotropic food product which showed pseudoplastic proper ties and also exhibited a yield stress and time dependent characteristics.
2. At a shear rate of 0.978 sec^(-1), flew behavior index, consistency index and yield stress were 0.597, 192.3 dyne sec²/㎠, and 91 dyne/㎠ respectively.
3. Variation of consistency of red pepper paste with time was found to be decayed by a second order kinetic equation and thereafter nearly time independent.
4. Variation of consistency of red pepper paste with temperature was found to follow Andrade´s equation and the activation energy as calculated on the basis of this equation was 1.03 ㎉/g.mole.
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