Food Biophysics

, Volume 13, Issue 4, pp 432–439 | Cite as

Shear Flow Behavior of Aqueous Suspensions of Potato Parenchyma Powder

  • Nasibeh Y. Sinaki
  • Martin G. ScanlonEmail author


The shear flow behavior of potato powder suspensions prepared from two different particle sizes and with a range of solids volume fraction (Φ) was studied. A concentrated sucrose solution was used as the continuous phase to maintain particle buoyancy. The shear flow properties were measured at 20, 50 and 80 °C. The suspensions obeyed a power-law equation in the dilute regime while the Herschel-Bulkley equation was the best fit for almost all semi-dilute and more concentrated suspensions. With increasing Φ, particle size and temperature, a gradual development of shear-thinning behavior was evident which coincided with an increase in the consistency index and the development of a yield stress in the suspensions. Potato powder suspensions therefore behave very differently to potato starch suspensions, with flow properties dominated by the effect of intra- and inter-cellular components in the potato powder particles that are transferred to the continuous phase and that alter suspension properties.


Potato parenchyma powder Suspension Viscosity Solid volume fraction Temperature 



The authors gratefully acknowledge financial support provided by the Discovery grants program of the Natural Sciences and Engineering Research Council of Canada and from the Faculty of Graduate Studies of the University of Manitoba.


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© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Department of Food and Human Nutritional Sciences, Faculty of Agricultural & Food SciencesUniversity of ManitobaWinnipegCanada

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