J Food Process Engineering - 2007 - KYEREME - MODELING THE TEMPERATURE EFFECT ON THE FLOW BEHAVIOR OF SWEET POTATO PUREE1

17454530, 1999, 3, Downloaded from https://onlinelibrary.wiley.com/doi/10.1111/j.1745-4530.1999.tb00483.x by CIRAD - DGDRS - DIST, Wiley Online Library on [09/11/2022].
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MODELING THE TEMPERATURE EFFECT ON THE FLOW
BEHAVIOR OF SWEET POTATO PUREE’
MICHAEL KYEREME, SCOTT A. HALE2s3and BRIAN E. FARKAS
Department of Food Science

North Carolina State University
Box 7624
Raleigh, NC 27695
2Departmentof Biological and Agricultural Engineering
North Carolina State University
Box 7625
Raleigh. NC 27695
Accepted for Publication March 22, 1999
ABSTRACT
A study was conducted to investigate the Uect of temperature on viscosity

of sweet potato (SP)puree. Rheological &ta of the puree were measured using
a Bohlin VOR Rheometer. Shear rates employed ranged from 0.01-921 s-’.
T h e m 1 scans were run at 15, 25, 40,60,75, and 9oC. The puree exhibited
“shearthinning ’’ behavior with a yield stress value of 10 Pa at each temperature
tested. The characteristic of the jlow behavior of the puree was determined by
fitting the experimental data to Herschel-Bulkley, Casson and Modified Casson
models. The model with the best fit was then used to represent the combined
effect of shear rate and temperature on the apparent viscosity of SPpuree in a
model based upon the Modified Casson model. The model was validated using
data for SP puree samples at 50C. Results showed that, within the experimental
conditions used in this study, the model could adequately predict apparent
viscosities of sweet potato puree processed at different temperatures.
INTRODUCTION
Sweet potato (SP) is a major food product and a rich source of beta-
carotene, essential vitamins and nutrients. SP puree m a y be used as baby food,
I Paper No. BAE 98-07 of the Journal Series of the Department of Biological and Agricultural
Engineering, North Carolina State University, Raleigh, NC. The use of trade names in this
publication does not imply endorsement of the products by the authors or the Nonh Carolina State
University nor the criticism of similar ones not mentioned.
’ Author to whom correspondence should be addressed.
Journal of Food Process Engineering 22 (1999) 235-247. AN Rights Reserved.

OCopyright 1999 by Food & Nutrition Press, Inc., Trumbull, Connecticut. 235
17454530, 1999, 3, Downloaded from https://onlinelibrary.wiley.com/doi/10.1111/j.1745-4530.1999.tb00483.x by CIRAD - DGDRS - DIST, Wiley Online Library on [09/11/2022]. See the Terms and Conditions (https://onlinelibrary.wiley.com/terms-and-conditions) on Wiley Online Library for rules of use; OA articles are governed by the applicable Creative Commons License
236 M. KYFLREME, S.A. HALE and B.E. FARKAS
flakes, ingredient in restructured food, extruded products, beverage drink,

French fries, and other baked products such as bread and cake. Viscosity plays
an important role in the design of equipment and processes for puree manufac-
ture as well as processes incorporating the puree in manufacturing other food
products. Knowledge of the influence of temperature on viscosity is essential in
providing a better understanding of the rheological behavior of vegetable and
fruit purees during processing at high temperatures (Rao ef al. 1975; ban et al.
1996).
The flow behavior of various materials caa be represented by their flow
curves in terms of shear stress and shear rate relationships. When a fluid is
subjected to shear forces, the shear stresses developed in the fluid will be
directly proportional to the rate of deformation and are said to be Newtonian.
Such materials are represented by the fundamental definition for viscosity, q ,
defined by:
n=-0 (1)
P
Viscosity alone can be used to uniquely quantify the flow characteristics of

Newtonian fluids. However, the viscosity of a non-Newtonian fluid is not
constant but depends on shear rate. The term commonly used to describe the
viscosity of non-Newtonian fluids is “apparent viscosity”, qa. Most food
products show non-Newtonian behavior: their viscosities depend on the shear
rate at which they are measured. The apparent viscosity of a product at a given
shear rate can be determined using Eq. 1 (Holdsworth 1969, 1993).
Several empirical models have been proposed and can be used to adequately
characterize the flow behavior of non-Newtonian products in terms of shear
stress and shear rate. Four common rheological models considered in this study
were (Holdsworth 1993; Steffe 1996; Vitali and Rao 1982):
Power Law:
u = Kp(+)’
Herschel-Bulkley:
Casson:
FLOW BEHAVIOR OF SWEET POTATO PUREE 237
Modified Casson:
ty0.5 = tyY+K,,(+)'"
Other factors that affect the flow behavior of non-Newtonian fluids include
temperature, pressure, moisture content or solid concentration (Holdsworth
1993; ban. et al. 1994; Steffe 1996). In this study, the combined effect of
temperature and shear rate on the flow properties of sweet potato puree was
investigated. The temperature effect on Newtonian viscosity c8n be expressed
by an Arrhenius-type relationship as shown in Eq.6 (Charm 1960; Holdsworth
1993, Steffe 1996).
The temperature dependence of viscosity of a non-Newtonian fluid is complex

(Holdsworth 1969. 1971; Saravacos 1970) and cannot be represented by the
simple expression given above. Temperature may significantly affect one or
more of the parameters that appear in the flow models (Eq. 2, 3, 4, and 5).
Generally, the flow behavior indices, n and m vary slightly with increasing
temperature while the consistency coefficients KprK H B , & and KMc are greatly
influenced by temperature changes (Harper and El Sahrigi 1965; Holdsworth
1993). For example, the effect of the temperature on K H B and KMc can be
expressed as:
where &. HB and K,,, MC are constants determined from experimental data.
Expressions similar to Eq. 7 can be written for KP and &. During processing
of sweet potato puree, temperature variations are encountered that may have a
significant impact on product flow and sensory characteristics (Troung and
Walter 1994; Rao ef al. 1975).
Since temperature has such a profound influence on the viscosity of a given
product, it is necessary to measure viscosity over a range of temperatures that
238 M.KYEREME, S.A. HALE and B.E.FARKAS
are likely to be encountered during processing and handling of the product

(Hernandez er al. 1995). It is thus desirable to investigate how temperature
affects the flow behavior of the puree and to express this in a mathematical
form. A model that can predict viscosity as a function of shear rate and
temperature would be useful in process design and manufacture of SP puree and
purees made from other vegetables and fruits.
Our aim was to develop a model to describe the temperature effect on the
flow behavior of sweet potato puree. Specific objectives were (1) to determine
the flow behavior of sweet potato puree at different temperatures, and (2) to
develop a model that can predict the viscosity of sweet potato puree as a
function of temperature and shear rate.
MATERIALS AND METHODS
Sample Preparation
Root tubers of sweet potato were processed into puree using the method
described by Troung and Walter (1994). Raw roots of Jewel cultivar sweet
potato were washed, peeled by immersion in a boiling (104C) 5.5% NaOH
solution for 4 min, and thoroughly washed in a rotary reel-sprayed washer to
remove residual lye (NaOH solution). The peeled roots were hand-trimmed and
cut into slices (0.95 cm thick) and steam-cooked for 20 min in a thermo-screw
cooker (Rietz Manufacturing Co., Santa Rosa, CA). The slices were then pureed
using a hammer mill (Model D, Fitzpatrick Co., Chicago, IL) fitted with a 0.15
cm screen. Puree samples were packaged into polyethylene bags and stored in
the refrigerator for experimental measurements.
Experimental Measurements
Moisture content of the sweet potato (SP)puree was measured using a CEM
Moisture Analyzer (CEM Corp, Matthews, NC). Duplicate readings were taken
on each sample before and after the rheological measurements. A Bohlin VOR
Rheometer (Bohlin RheoIogi, Lund, Sweden) fitted with a serrated stationary
bob centered in a rotating serrated cup was used for the rheological measure-
ments. Readings were automatically recorded by the system at a shear rate
sweep from 0.001 to 921 s-' over a 2 to 3 h period. Duplicate measurements
were taken at 10,25,40, 60,75 and 9OC. A fluid circulator that interfaces with
the Rheometer provided stable temperature control. Before each measurement,
the puree samples were equilibrated at the respective temperature. The output
from Rheometer included time of measurement, temperature, shear stress, shear
rate, and a quantity representing the accuracy of each measurement.
Data Analysis
Data from the rheological measurements were used to select an appropriate
flow model that adequately represented the flow characteristics of sweet potato
puree. Models tested included: Power law, Herschel-Bulkley , Casson, and
Modified Casson. Model constants were obtained using ordinary Least Squares
Regression (LSR) analysis applied to the log-linearized form of Eq. 2 , 3 , 4 , and
5 . For Herschel-Bulkley and Modified Casson models, a range of yield stress
values, obtained directly from shear stress-shear rate plots at the various
temperatures, was selected and used iteratively until a maximum coefficient of
determination, R2, was obtained for fitting the data to the models.
The criteria for goodness of fit used in the analysis were the coefficient of
determination (R’) and the standard error of the estimate (se). The coefficients
of the best flow model(s) were related to the absolute temperature according to
the Arrhenius-type relationship shown in Eq.7 and 8. The data were fitted using
LSR analysis of the linearized form of ,&equations:
Ea
Wm)=hfl0&+-
RT
The best temperature model(s) were selected based on the highest R2and lowest
se and combined with the corresponding flow model to develop an overall
temperature-shear rate model to characterize the flow behavior of sweet potato
puree. The model was validated using experimentally determined rheological
data for sweet potato puree at 50C.
RESULTS AND DISCUSSION
The average moisture content of the puree samples used in this investigation
was 80.8 f 0.7% (wet basis). Moisture losses during rheological measurement
were minimal at all temperatures because the bob and cup measuring system of
the VOR was enclosed. Typical flow curves at different temperatures for sweet
potato puree are shown in Fig. 1.
It is clear from the figure that the puree is pseudoplastic with yield stress.
The yield stress represents the minimum amount of stress that is needed to
240 M. KYEREME. S.A. HALE and B.E. FARKAS
+
A
+ 0
0
A
0 0
A A
0 0
A
0
0
A
A
0
0
+ T.10 C
T=25 C
0 T-40 C
0 T m C
A T=75 C
0 T=QO C
0 200 400 800 800 loo0
Shear rate ( l l s )
FIG. 1. TYPICAL FLOW CURVES FOR SWEET POTATO PUREE AT DIFFERENT

TEMPERATURES
initiate flow (Steffe 1996; Holdsworth 1971). Due to the presence of a yield
stress at all temperatures, the Power law model (Eq.2)was not considered in
the analysis. The rheological data were fitted using linear regression analysis for
Herschel-Bulkley, Casson, and Modified Casson models. The model constants,
coefficient of determination (R2) and standard error of estimate (se) are
presented in Table 1. The Casson model plots at six different temperatures are
presented in Fig. 2. The model did not fit the data as well (R2=0.917-0.98,
se=O. 171-0.343)as Modified Casson and Herschel-Bulkley models based on the
goodness of fit criteria. A range of yield stress values at the various tempera-
tures was extrapolated from the shear stress versus shear rate curves (Fig. 1) to
zero shear rate. Through iteration a yield stress value (10 Pa) that produced the
maximum R2 value was selected and used in fitting the Modified Casson and
Herschel-Bulkley models. The fitted plots for the Modified Casson model at
various temperatures are shown in Fig. 3 while those corresponding to the
Herschel-Bulkley model are presented in Fig. 4. These two models fitted the
data reasonably well. At lower temperatures (10-4OC) model performance was
better than at higher temperatures (60-9OC). Based on the goodness of fit criteria
indicated in the preceding section, the Herschel-Bulkley model (R2=0.915-
0.995; se=0.040-0.221) and the Modified Casson models (R2=0.955-0.998;

se =0.021-0.220) were selected for consideration in developing the final model.
TABLE 1.
FLOW MODEL CONSTANTS FOR SWEET POTATO PUREE (MOISTURE
CONTENT = 80.8%) AT DIFFERENT TEMPERATURES
ICASSON MODEL
Temperature Yield stress Consistency coefficient, R' se
KC
("C) (Pa) (Pa" '2 '1
10 30 0.20 0.963 0.232
25 24 0.18 0.951 0.293
40 22 0.17 0.981 0.171
60 19 0.14 0.959 0.278
75 15 0.13 0.927 0.343
90 10 0.13 0.917 0.338
MODIFIED CASSON MODEL (yield stress=lO Pa)

Temperature ("C) Consistency coefficient, Flow behavior index, m R' se
Kuc
(Pa%", (-)
10 2.46 0.14 0.981 0.044
25 1.70 0.19 0.998 0.021
40 1.79 0.15 0.957 0.1 IS
60 1.22 0.22 0.996 0.028
75 0.95 0.24 0.989 0.062
90 0.46 0.32 0.955 0.220
HESRCHEL-BULKLEY MODEL (yield stress=lO Pa)

Temperature ("C) Consistency coefficient, Flow behavior index, n R' se
hie
(Pa s") (-)
10 21.52 0.20 0.977 0.067
25 13.39 0.25 0.995 0.040
40 13.1 I 0.22 0.915 0.159
60 8.80 0.29 0.995 0.043
75 6.82 0.29 0.990 0.074
90 2.83 0.33 0.964 0.221
R' = Coefficient of determination
se = Standard error of the estimate
242 M. KYEREME, S.A. HALE and B.E. FARKAS
-2 8 18 28 38
Shear raW.5 ( l W . 5 )
FIG. 2. FITTED CASSON MODEL FOR SWEET POTATO PUREE AT

DIFFERENT TEMPERATURES
2.0
7s 1.0
.-al
I?" 0.0
b
3 0 T-10 C (R*2=.981)
--2
0 1=25 C (RA2=.9Q8)
W T 4 O C (R"2r.957)
c -1.0 A T.BO C (RA2=.996)
0 T=75 C (R"Z=.989)
0 T=W C (RA2=.955)
-2.0
-2 0 2 4 6
In(shear rate)
FIG. 3. FITTED MODIFIED CASSON MODEL FOR SWEET POTATO PUREE AT

DIFFERENT TEMPERATURES (YIELD STRESS = 10 Pa)
4.0
3.0
2.0
0 T=lO C (R"2=.977)
0 T-25 C (R"2.995)
T=40 C (R"2=.950)
1.o
A T a O C (RL2=.995)
a T.75 C (RA2=.990)
0 T=W C (R"2=.964)
-2 0 2 4 6 0
In (shear rate)
FIG. 4. FITTED HERSCHEL-BULKLEY MODEL FOR SWEET POTATO PUREE AT

DIFFERENT TEMPERATURES (YIELD STRESS = 10 Pa)
The models relating the combined effect of temperature and shear rate on
the flow characteristics of SP puree were obtained by substituting KHB(Eq. 7)
in Eq. 3 and K,, (Eq. 8) in Eq. 5:
Model based on Herschel-Bulkley:
4:)
o =a,+K,~($)"ex -
-
Modified Casson model:
In the above models, the average values of the flow behavior indices, n,
(Herschel-Bulkley) and m, (Modified Casson) were used because the influence
of temperature on these parameters was assumed negligibly small. Although
yield stress decreased slightly with increasing temperature, a constant value was
assumed for fitting the models.
For the Herschel-Bulkley model, LSR analysis of Eq.7 yielded R2 of 0.87

and se of 0.28. The flow activation energy was estimated from the slope of Eq.
7 as 18.4 Hlmol. Similarly, analysis of Eq. 8 produced an R2 of 0.86 and se of
0.25. The activation energy, Ea, for viscous flow of SP puree was estimated as
15.4 kJ/mol. Although the goodness of fit for both models was not significantly
different, the temperature model based on the Modified Casson was used in
developing the final model because of the relatively lower standard of error of
the estimate (se). Substituting the estimates from Eq. 5 and 8 in Eq. 12
produced the following model:
Apparent viscosity of a non-Newtonian fluid at a given shear rate is defined

as: (Holdsworth 1993; Steffe 1996):
(I
ll*=-
Y
Substituting Eq. 13 in Eq. 14, the following overall model relating the apparent
viscosity of SP puree with shear rate and temperature was obtained:
where a, = 10 Pa.
The moisture content of the validation data at 50C ranged between 81.O to
80.3%. The yield stress from the flow curve for the sample ranged from 9.5 to
18.0 Pa. A yield value of 10 Pa was used to calculate apparent viscosities of the
sample at shear rates between 0.001 and 921 s-' using Eq. 15. The yield value
was selected because the model assumed this value for the temperature range to
be 10-9OC. The predicted viscosities for the sample at 5OC were compared with
values determined from Eq. 14 using the experimental shear stress and shear
rate data. The results of the comparison are shown in Fig. 5 . The differences
between observed and predicted viscosities at low shear rates (0.001-60 s-')
ranged from -4.6 to 1.7 Pa s while the corresponding differences at high shear
rates (60 - 921 s-I) was between 0 and 0.20 Pa s.
.01 .1 1 10 100 1wO
Shear rate ( l l s )
FIG. 5. COMPARISON OF OBSERVED AND PREDICTED APPARENT VISCOSITIES FOR

SWEET POTATO PUREE AT 50C USING SHEAR RATE-TEMPERATURE MODEL BASED
ON MODIFIED CASSON FLOW MODEL
CONCLUSIONS
Sweet potato puree exhibited shear-thinning, non-Newtonian flow behavior

with a yield stress since viscosity decreased with increasing shear rate. Results
indicated that the flow behavior of SP puree could be well represented by either
the Herschel-Bulkley model or the Modified Casson model. A combined shear
rate-temperature model based on Modified Casson was developed using
experimental data for SP puree at several temperatures ranging from 10 to 90C.
The model provided a reasonaJly good representation of the effect of tempera-
ture and shear ratwmthe flow behavior of SP puree. It adequately predicted
apparent viscosities of sweet potato puree samples at 50C under a shear rate
sweep between 0.001 and 921 s-'.
The model developed can be used to predict viscosities of SP puree at
temperatures within the range of conditions considered in this study. Future
studies should incorporate the effect of temperature on yield stress. Also the
model should be validated for samples at higher temperatures (70-90C) since the
performance at these temperatures was not as good. The procedure presented
here may be improved by using a one-step procedure employing multiple
regression analysis. The model could be useful in solving process engineering

problems related to fluid velocity profiles, heat transfer, and mixing require-
ments in the production of SP puree and similar products. Similar models can
be developed to characterize the flow behavior of vegetable or fruit purees and
similar products.
NOMENCLATURE
Symbols
Activation energy of viscous flow [kl/mol.]

Consistency coefficient (Power Law) [Pas"]
Consistency coefficient (Herschel-Bulkley model) [Pa s"]
Temperature dependent constant (Herschel-Bulkley) [Pas"]
Consistency coefficient (Casson model) [Pa0,5
Consistency coefficient (modified Casson model [Pa0.5sm]
&.MC Temperature dependent constant (Modified Casson) [Pa0,5sm]
R Universal gas constant t8.314 J/mol K]
T Absolute temperature [K]
n, ii Flow behavior index, average value (Power Law, Herschel-Bulkley)
m, iii Flow behavior index, average value (Modified Casson)
Greek letters
*, Shear strain rate [s-'1

P Newtonian viscosity [Pa s]
qn Apparent viscosity [Pa s]
U Shear stress [Pa]
u, Yield stress [Pa]
T], Temperature dependent constant in the Arrhenius type equation [Pa s]
REFERENCES
CHARM, S.E. 1960. Viscometry of non-Newtonian food materials. Food Res.

25, 351-362.
HARPER, J.C. and EL SAHRIGI, A.F. 1965. Rheological behavior of tomato
concentrates. J. Food Sci. 30, 470-476.
HERNANDEZ, E., CHEN, C.S., JOHNSON, I. and CARTER, R.D. 1995.
Viscosity changes in orange juice after ultra-filtration and evaporation. J.
Food Eng. 25(3), 387-396.
HOLDSWORTH, S.D. 1969. Processing of non-Newtonian foods. Process

Biochem. 4(10), 15-21, 23.
HOLDSWORTH, S.D. 1971. Applicability of rheological models to the
interpretation of flow and processing behavior of fluid food products. J.
Texture Studies 2, 393-418.
HOLDSWORTH, S.D.1993. Rheological models used for the prediction of the
flow properties of food products: a literature review. Trans. IChemE, Part
C 71, 139-179.
IBARZ, A., GARVIN, A. and COSTA, J. 1996. Rheological behavior of sloe
(Pnmus Spinosu) fruit juices. J. Food Eng. 27, 423-430.
IBARZ, A., GONZALEZ, C. and ESPLUGAS, S. 1994. Rheology of clarified
fruit juices. 111. J. Food Eng. 21(4), 485-494.
RAO, V.N.M., HAMANN, D.D. and HUMPHRIES, E.G. 1975. Flow
behavior of sweet potato puree and its relation to mouth feel. J. Texture
Studies 9, 197-209.
SARAVACOS, G.D. 1970. Effect of temperature on viscosity of fruitjuices and
purees. J. Food Sci. 35, 122-125.
STEFFE, J.F. 1996. Rheological Methods in Food Process Engineering, 2nd
Ed. Freeman Press, East Lansing, MI.
TROUNG, V.D. and WALTER Jr., W.M. 1994. Physical and sensory
properties of sweet potato puree texturized with cellulose derivatives. J.
Food Sci. 59, 1175-1 180.
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function of temperature and concentration. J. Texture Studies 13,275-289.

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17454530, 1999, 3, Downloaded from https://onlinelibrary.wiley.com/doi/10.1111/j.1745-4530.1999.tb00483.x by CIRAD - DGDRS - DIST, Wiley Online Library on [09/11/2022].

MICHAEL KYEREME, SCOTT A. HALE2s3and BRIAN E. FARKAS

Department of Food Science

A study was conducted to investigate the Uect of temperature on viscosity

Journal of Food Process Engineering 22 (1999) 235-247. AN Rights Reserved.

flakes, ingredient in restructured food, extruded products, beverage drink,

Viscosity alone can be used to uniquely quantify the flow characteristics of

The temperature dependence of viscosity of a non-Newtonian fluid is complex

are likely to be encountered during processing and handling of the product

MATERIALS AND METHODS

RESULTS AND DISCUSSION

0 200 400 800 800 loo0

FIG. 1. TYPICAL FLOW CURVES FOR SWEET POTATO PUREE AT DIFFERENT

0.995; se=0.040-0.221) and the Modified Casson models (R2=0.955-0.998;

MODIFIED CASSON MODEL (yield stress=lO Pa)

HESRCHEL-BULKLEY MODEL (yield stress=lO Pa)

FIG. 2. FITTED CASSON MODEL FOR SWEET POTATO PUREE AT

FIG. 3. FITTED MODIFIED CASSON MODEL FOR SWEET POTATO PUREE AT

FIG. 4. FITTED HERSCHEL-BULKLEY MODEL FOR SWEET POTATO PUREE AT

Modified Casson model:

For the Herschel-Bulkley model, LSR analysis of Eq.7 yielded R2 of 0.87

Apparent viscosity of a non-Newtonian fluid at a given shear rate is defined

.01 .1 1 10 100 1wO

FIG. 5. COMPARISON OF OBSERVED AND PREDICTED APPARENT VISCOSITIES FOR

Sweet potato puree exhibited shear-thinning, non-Newtonian flow behavior

regression analysis. The model could be useful in solving process engineering

Activation energy of viscous flow [kl/mol.]

*, Shear strain rate [s-'1

CHARM, S.E. 1960. Viscometry of non-Newtonian food materials. Food Res.

HOLDSWORTH, S.D. 1969. Processing of non-Newtonian foods. Process

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