International Science Community Association Research Journal of Chemical Sciences 2231 - 606X 7 3 2017 03 18 Rheological studies on moringa leaves (Moringa Oleifera) purees 10 18 EN H. Devnani 1 Department of Chemistry, Dayalbagh Educational Institute, Agra - 282005, India S. Ansari 2 Department of Chemistry, Dayalbagh Educational Institute, Agra - 282005, India S.P. Satsangee 3 Department of Chemistry, Dayalbagh Educational Institute, Agra - 282005, India Meher Jagamohan 1 Department of Chemical Engineering, National Institute of Technology, Raipur-492010, Chhattisgarh, India Mazumdar Bidyut 2 Department of Chemical Engineering, National Institute of Technology, Raipur-492010, Chhattisgarh, India Dixit Neena 3 Department of Chemical Engineering, National Institute of Technology, Raipur-492010, Chhattisgarh, India Keshav Seema 4 Department of Chemical Engineering, National Institute of Technology, Raipur-492010, Chhattisgarh, India Keshav Amit 5 Department of Chemical Engineering, National Institute of Technology, Raipur-492010, Chhattisgarh, India > Research Paper 2016 11 30 2017 03 18 During thermal handling of food items, it is more important to control the temperature history and resistance properties of the food. Commercial sterilization of the food is accomplished by putting the food items within the container and warm it. By the mechanism of heat transfer, the heat infiltration is obtained between food material and container. However, heat transfer through convection mechanism is uncommon in green leafy vegetables because of their non-Newtonian behavior. So a study on rheological properties as a function temperature and solid concentration of the puree is very important for design and development of the instrument. In our present research, rheological properties of the moringa puree as a function of temperature and frequency is done. Frequency sweep test was performed at 313K for both blanched and unblanched moringa puree. For both blanched and unblanched puree, the elastic modulus (G’) and viscous modulus (G”) shows an increasing trend with an increasing frequency and temperature. However, purees discovered higher values of G’ as compared to G”, which conclude that purees are showing weak gel behavior. Different rheological models are tried for its rheological properties, however Ostwald model fitted well. A non-Newtonian behavior with a decrease in viscosity and increase in shear rate was seen in this puree. And shear thinning behavior of purees is confirmed by plotting a graph between the shear rate and shear stress and it shows flow behavior index value (n)<1. Different Plot was drawn between shear rate and a viscosity at different solid concentration and temperature of purees. This data is helpful in design and development of thermal processing unit and for increasing the shelf life of the purees, which could use for our food-processing sector. Copyright@ International Science Community Association