Rheological characteristics of inulin solution at low concentrations: Effect of temperature and solid content

Abstract

The rheological properties of inulin solution was investigated at different solid content (X s ) ranging from 1 to 12 % at wide range of temperatures ranging from 10 to 85°C. The rheological parameter shear stress was measured upto a shear rate of 300 s −1 using concentric cylinders attachment by controlled stress rheometer. The investigation showed that the inulin solution behaved like Newtonian liquid and viscosity (η) was in the range 2.0998 to 3.2439 mPa s depending upon the concentration and temperature studied. The temperature dependency of Newtonian viscosity of inulin solution was described by Arrhenius equation (r>0.88, p<0.05) and activation energy (E a ) for viscous flow was in the range 2.111 to 3.013 kJ/mol depending upon the solid content studied. The flow activation energy (E a ) of inulin solution was significantly (p<0.05) affected by solid content and described by exponential type equation (r=0.9646, rmse%=1.07, p<0.001). Effect of solid content on Newtonian viscosity was described by linear as well as power law models depending upon the temperature studied. The combined effect of temperature and solid content on Newtonian viscosity of inulin solution was described by power law type equation and represented as η= 0.8835* (X s ) 0.0731 *Exp(296.410/T), (r=0.9538, p<0.001, rmse%=0.15) Where η is Newtonian viscosity in mPa s, X s is solid content in % and T is temperature in Kelvin (K).

Aqueous Solutions of Polyethoxylated Fatty Alcohols Rheological behavior and superficial properties

“…The increase in temperature of fluid will enhances the mobility of the molecules and increase in inter-molecular spacing, which decreases its flow resistance [14]. The phenomenon can be explained by an Arrhenius type equation applied to the cumulative effect described by the shear stress: (2) where E a is the activation energy of viscous flow (J mol -1 ); R -the gas constant (J mol -1 K -1 ); T -absolute temperature (K); A ' represents the material constant (Pa s).…”

Self-assembled high molecular weight inulin nanoparticles: Enzymatic synthesis, physicochemical and biological properties

“…The influence of physicochemical factors such as temperature and ionic strength on the formation of polysaccharide nanoparticles has already been reported (Carneiro-Da-Cunha et al, 2011;Kumar et al, 2015;Li, Jiang, Chen, Yang, & Guan, 2004;Nakapong et al, 2013;Sharma, Madan, & Lin, 2016). Cations can affect the conformational properties of the nanoparticles since they might interfere with the hydrogen bonds within the structure (Li et al, 2004).…”

“…Cations can affect the conformational properties of the nanoparticles since they might interfere with the hydrogen bonds within the structure (Li et al, 2004). On the other hand, the temperature can affect not only the rheological behavior of inulin, but also the enzymatic reaction rate that in turn could influence the nanoparticle formation (Kumar et al, 2015). In order to analyze the effect of the ionic strength and temperature on the hydrodynamic diameter of the enzymatically synthesized inulin nanoparticles, we performed the enzymatic reaction using different buffer solution concentrations and three temperatures 4, 18 and 30¡C.…”

Inulin addition to yoghurt: Prebiotic activity, health effects and sensory properties

“…In general, native inulin solution shows Newtonian behaviour in nature (up to 12% and even 15-20% concentration) (Kumar et al 2015). Researches indicate that an increase in the temperature leads to a decrease in viscosity of inulin solution due to increase in the intermolecular interval and reduction of the flow resistance of solution (Kumar et al 2015). Also, the apparent viscosity of the product contains inulin increased with storage time (Debon et al 2012).…”