TITLE:
Rheological Characterization of Yam and Potato Paste (Dioscorea rotundata) and (Ipomea batata) for Adhesive Purpose
AUTHORS:
Rhoda H. Gumus, Iweikumo Wauton
KEYWORDS:
Rheological Properties, Characterization, Yam, Potato, Blends
JOURNAL NAME:
Advances in Chemical Engineering and Science,
Vol.4 No.2,
April
15,
2014
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 τ=26.36γ0.388 and τ=34.75γ0.649, for both the yam
and potato blends respectively.