Rheological characterization of rice flour-based batters

The flow behavior and the applicability of rheological models to predict th e viscosity of rice flour-based batter (RFBB) for deep-fat frying at 5, 15, and 25 degreesC were investigated. The Herschel-Bulkley model was found to be the best fit for all RFBBs formulated with different ratios of rice to corn flour, oxidized corn starch, and methylcellulose (R-2 = 0.85-0.99). Rh eological parameters depended on RFBB compositions, temperature, and shear rate. The relationship between temperature and RFBB apparent viscosity can be predicted within shear rate range between 30 to 132 s(-1). Correlation c oefficient (r) of model validation decreased as temperature increased.