Rheology and tribology properties of cereal and legume flour paste from different botanical origins
Rheology and tribology properties of cereal and legume flour paste from different botanical origins
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不同植物来源的谷物和豆类面粉糊的流变学和摩擦学特性
DOI：
10.1111/1750-3841.15501
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发表时间：
2020-10-30
影响因子：
3.9
通讯作者：
Liu, Xinqi
中科院分区：
文献类型：
--
作者：
Pang, Zhihua;Cao, Jinnuo;Liu, Xinqi
Paste made from eight types of cereal grains (low fiber containing grains [LF grains]: rice, sticky rice, black rice, and millet; and high fiber containing grains [HF grains]: wheat, buckwheat, oat, and barley), and four types of legumes (soybean, red bean, kidney bean, and mung bean), were studied in terms of particle size, rheological, and tribological properties. Sticky rice and soybean pastes showed lower yield stress, viscosity and consistency coefficient than other pastes. Most cereal pastes showed a major peak at approximately 160 mu m except for oat and barley, while legume pastes showed mono modal profiles except for soybean. Tribological results showed that starch tended to develop type A friction profiles, showing a typical Stribeck curve; bran/fiber tended to develop type B profiles, showing an ascent curve with clear onset of hydrodynamic regime; protein and lipids promoted type C profiles, showing a flat plateau shaped curve. Water soluble polysaccharides in grains or legumes could improve the paste lubrication. In general, 5% of the black rice paste and sticky rice in the LF grain group, and the soybean paste in the legume group, showed a low friction coefficient (mu) in the entire entrainment speed range; barley paste and oat paste in the HF grain group showed relatively low mu at low entrainment speed (0.5 mm/s) and medium entrainment speed (5 and 10 mm/s), respectively.
