Rheology of Soy-Ogi: effect of concentration and temperature Original Research Article

The shear stress–shear rate data for Soy-Ogi powder suspension were obtained using Haake Rotoviscometer. The effects of concentration (10–25%) and temperature (26–98 °C) on the flow characteristics were considered using a number of rheological model equations. Within the temperature range considered, the relationship between ln η and 1/T is not linear. The peak η1/3 viscosity is dependent on the sample concentration. The behaviour was found to be described by a modified form of the Casson model which predicted the rheology of the product.