Rheological characterization of coconut cream emulsion using steady-state shear and time-dependent modeling

Abstract

The rheological properties of raw coconut-cream emulsion (RCCE) were evaluated under various shear rates (0–500 s −1 ) and temperatures (10 °C–50 °C) through steady-state shear and time-dependent modeling. Thixotropic behavior of the samples was observed at all temperatures tested, and it decreased with increased temperature. The Power law model was found to better fit the obtained data. The effects of temperature on regression parameters, namely, the Arrhenius and Turian relations were explored by approaches. The modeling parameters were assessed under the combined impacts of shearing and temperature, resulting in two generalized state equations governing the RCCE steady-state flow behavior. The extent and rate of thixotropy were measured with the Weltmann model, and the structural kinetics model was found to best describe the time-dependent behavior of RCCE. In conclusion, the structural breakdown was found in stress-decay tests at a high shear rate of 250 s −1 and a relatively high temperature of 50 °C. • Raw coconut cream emulsion exhibits thixotropic behavior at all temperatures tested. • Thixotropicity reduces with increasing temperature from 10 to 50 °C. • Weltmann model and SKM approach best describe time-dependent behavior. • The structural breakdown is evident in the high shearing & high temperature.