Effect of temperature on rheological characteristics of green chilli Puree

The rheological properties of green chilli puree were studied at a temperat ure range of -5 to 70 degrees C at a shear rate of 10 to 100 rpm. Results i ndicated that the power law model fitted well the shear stress-shear rate d ata. The puree behaved as a shear-thinning fluid with a flow behaviour inde x less than one. The consistency index decreased, while the flow behaviour index did not vary significantly (P>0.05) with temperature. Dependence of t he apparent viscosity and the consistency index on the temperature was rela ted through the Arrhenius law. The process activation energy was in the ran ge of 1.529 to 2.471 kcal/g mole.