Share This Article:

Rheological Characterization of Yam and Potato Paste (Dioscorea rotundata) and (Ipomea batata) for Adhesive Purpose

Abstract Full-Text HTML Download Download as PDF (Size:375KB) PP. 189-196
DOI: 10.4236/aces.2014.42022    3,034 Downloads   4,400 Views   Citations

ABSTRACT

An experimental study has been carried out to determine the flow behavoir (rheological characterization) of potential adhesive of starch derived from sweet potato (Ipoemoa batatas) and yam (Dioscorea rotundata) at varying temperatures ranging from 40°C to 85°C with borax blend of 0.83%. The results obtained showed decreasing viscosity with an increasing temperature; potatoes had higher viscosity and density (27 × 103 cP), (0.813 g/m3) than yam (23 × 103 cP), (0.415 g/m3). The rheological data were evaluated by the power law and Casson models to describe the rheological behavoir. The Casson model gave a relatively poor fit to the experimental data with R values ranging from 0.899 to 0.967 from yam while a better fit was obtained for potato with r values ranging from 0.957 to 0.976. The predicted k and n values fit into experimental data (K = 26.36 and 0.388) and (K = 34.75 and 0.649) for yam and potato respectively; n < 1 showing Non-Newtonian behavoir. The relation between the temperature and K was described by an Arrhenius equation. Activation energies of 2.69 KJ/mol and 5.87 KJ/mol for yam and potato blends were obtained, indicating more sensitivity of yam blend to temperature compared to potato blend. With the experimental values obtained, a mathematical expression to relate shear stress and shear rate were proposed as:τ=26.36γ0.388 and τ=34.75γ0.649, for both the yam and potato blends respectively.

Conflicts of Interest

The authors declare no conflicts of interest.

Cite this paper

Gumus, R. and Wauton, I. (2014) Rheological Characterization of Yam and Potato Paste (Dioscorea rotundata) and (Ipomea batata) for Adhesive Purpose. Advances in Chemical Engineering and Science, 4, 189-196. doi: 10.4236/aces.2014.42022.

References

[1] Ukpaka, C.P., Amadi, S.A. and Gumus, R.H. (2009) Experimental Analysis of the Effect of Preservative Methods of Cassava Starch for Adhesives. Global Journal of Engineering and Technology, 2, 623-634.
[2] Perry, R.H. and Green, D.W. (1998) Chemical Engineering Handbook. International Edition Section 6, McGraw-Hill, Boston.
[3] Kerr, R.W. (1950) Chemistry and Industry of Starch. Academics Press Inc., New York.
[4] Peter, O., Emmanuel, S.A. and Peter, A.I. (2007) Production of Adhesive from Cassava Starch. Leonardo Electronic Journal of Practices and Technologies, 6, 93-98.
[5] Barnes, H.A. (2000) A Hand Book on Elementary Theology. Institute of Non Newtonian Fluids, Mechanics, Aberystwyth.
[6] Abu-Jdayil, B. (2003) Modelling the Time Dependent Rheological Behavior of Semi Solid Foodstuffs. Journal of Food Engineering, 57, 97-102.
[7] Azeez, O.S. (1994) Preparation of Adhesive from Starch. Thesis Obafemi Awolowo University, Ile Ife.
[8] Grace, M. (1970) Processing of Cassava Food and Agriculture. Organization of the United Nations, Rome.
[9] Shields, J. (1970) Adhesive Handbook Compiled by SIRA for Ministry of Technology. Butterwogth Group, Krishna Nagar.
[10] Tonukari, N.J. (2007) Cassava and the Future of Starch. Electronic. Journal of Biotechnology, 7, 37-46.
[11] Gumus, R.H. and Udezue, D.N. (2011) Investigation of Rheological Properties of Cultivar TME 419 for Potential Adhesive Material. Journal of the Nigeria Society of Chemical Engineering, 26, 78-86.
[12] Abu-jdayil, B., Shaker, R.R. and Sumah, R.Y. (1994) Rheological Behavior of Concentrated Yogurt (Labneh). International Journal of Food Properties, 3, 207-213.
http://dx.doi.org/10.1080/10942910009524628
[13] Arslan, E., Yener, M.E. and Esin, A. (2005) Rheolgical Characterization of Tahin/Pekmez (Sesame Paste/Concentrated Grape Juice) Blends. Journal of Food Engineering, 69, 167-172.
http://dx.doi.org/10.1016/j.jfoodeng.2004.08.010
[14] Isikli, N.D. and Karababa, E. (2004) Rheological Characterization of Fenugreek Paste (Cemen). Journal of Food Engineering, 69, 185-199.
http://dx.doi.org/10.1016/j.jfoodeng.2004.08.013
[15] Ofoli (1990) Interrelationships of Rheology Kinetics and Transport Phenomena in Food Processing. In: faridi, H. and Faubion, J.M., Eds., Dough Rheology and Baked Products Texture, AVI, New York.
[16] Heikel, Y. and Chnnam, A. (1990) Rheological Characterization of Tomatoe Puree at Different Temperatures. Journal of Engineering and Food, 1, 151-158.
[17] Nyghowo, I.V. (2004) Cassava and Future of Starch. Electronic Journal of Biotechnology, 1, 6-8.

  
comments powered by Disqus

Copyright © 2018 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.