Abstract:

The rheological properties of mashed sweet potato were studied by using HAKKE viscometer at different temperatures and concentrations of dry substrate. The results showed that mashed sweet potato is typical pseudoplasticity fluid, and its flow behaviour can be preferably described by the power law model. Its apparent viscosity decreases with the increase of temperature and shear rate, and presents shear thinning tendency. For predicting the apparent viscosity of mashed sweet potato, this study developed some useful mathematical models with temperature and substrate concentration as influence factors. Through the evaluation of various statistical parameters such as mean percentage error, chi-square, modeling efficiency, these models were proved to have high fitting precision.

Key words: mashed sweet potato, apparent viscosity, mathematic model