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Link to publicationCitation for published version (APA): Moelants, K. R. N., Cardinaels, R. M., Jolie, R. P., Verrijssen, T. A. J., Van Buggenhout, S., Zumalacarregui, L. M., ... Hendrickx, M. E. (2013). Relation between particle properties and rheological characteristics of carrotderived suspensions. Food and Bioprocess Technology, 6(5), 1127-1143. DOI: 10.1007/s11947-011-0718-0
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Take down policyIf you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim. The effect of particle properties on the rheological behaviour of carrot-derived suspensions was 15 investigated systematically. Hereto, a range of relative monodisperse suspensions, with varying 16 average particle size (~73, 176, 262 and 369 µm) and pulp content (from 30 to 65 w%), was 17 prepared by the reconstitution of carrot tissue particles in water. Suspensions with average 18 particle size of ~73 µm consisted of cell fragments whereas suspensions with larger particle sizes 19 contained mainly cell clusters of which the cell number increased with increasing particle size. 20The rheological characteristics showed that the carrot-derived suspensions have a non-21Newtonian behaviour with a yield stress, depending on particle concentration, size and type). 22The network structure of all suspensions could be described as a weak gel. Increase in yield 23 stress and storage modulus with particle concentration could be fitted to a power law model. A 24 unique linear relation was found between the yield stress and the plateau modulus, independent 25 of the particle size and type. Particle concentration, size and type appeared to be key structural 26 pa...