Mochi Viscosity, Softening, and Flow Characteristics
Understanding the viscosity, softening, and flow characteristics of food ingredients provides effective information for developing molding and cooking methods. In particular, the softening and flow characteristics with respect to temperature provide effective information for exploiting the features of the ingredients.
The diagram shows the viscosity, softening, and flow characteristics of mochi (sticky rice cakes) as measured by a flow tester (capillary rheometer) to test for different materials and moisture characteristics. The measurements were conducted using constant-rate heating.
A flow tester (capillary rheometer) evaluates the viscosity characteristics of resins and other fluent materials from the relationship between temperature, pressure, and flow rate. It is the optimal instrument for evaluating the flow characteristics of thermosetting resins.