Effect of starch on the rheology of molasses

S Kaur, Guru Nanak Dev University, Amritsar
R S. Kaler, Guru Nanak Dev University, Amritsar
aamarpali ratna puri, Guru Nanak Dev University, Amritsar

Abstract

Rheological characteristics of molasses containing different level of starch were investigated at 40, 45, 50, 55, and 600C. The molasses behaved as a shear thinning fluid and the power law model described well the shear stress shear rate behavior. The consistency index increased with the addition of starch and decreased with the rise in temperature but at 600C the values increased indicating the effect of temperature marring the effect of starch. Activation energy was determined using the Arrhenius equation it was found that an activation energy value of molasses was found to decrease with the addition of starch and the Arrhenius constant seems to carry a definite weightage.