Influence of temperature on flow properties
During manufacturing of fried battered
food, especially at the batter-coating stage, the
viscosity of batters plays an important role in the
quality of the fried products. The apparent viscosity plotted against the temperature of the
batters revealed that the viscosity was lowered with
increasing temperature for all flour mixing ratios
(Figure 3). The apparent viscosity values of the
WF-based batter (mixing ratio = 100:0) decreased
from 1,240 to 710 mPa.s as temperature was
increased from 10 to 25°C, respectively. However,
the apparent viscosity of WF-based batter
containing TS with mixing ratios of 75:25 and
50:50, decreased from 460 to 260 and from 140 to
85 mPa.s, respectively.