Rheological Properties of High‐Methoxyl Pectin and Locust Bean Gum Solutions in Steady Shear

Silva, J.A. Lopes Da; Gonçalves, M. P.; Rao, M. A.

doi:10.1111/j.1365-2621.1992.tb05513.x

Cited by 54 publications

(14 citation statements)

References 27 publications

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“…At that time, the steady shear flow properties of prepared PBSG solutions were quantified at 20°C in shear rates of 0.1–300 s −1 . Shear stress ( τ )–shear rate (

\overset{γ}{true}

) data were fitted with the power law (Equation (1)), Carreau (Equation (2)), and Herschel–Bulkley (Equation (3)) models (Silva, Gonçalves, & Rao, ; Steffe, ):

τ = k_{normalP} {(\dot{γ})}^{n_{P}}

η = η_{\infty} + \frac{η_{0} - η_{\infty}}{{false(1 + {false(λ \overset{γ}{true} false)}^{2} false)}^{N}}

…”

Section: Methodsmentioning

confidence: 99%

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Flow behavior, thixotropy, and dynamic viscoelasticity of ethanolic purified basil (Ocimum bacilicum L.) seed gum solutions during thermal treatment

Farahmandfar

Salahi

Asnaashari

2019

Food Science & Nutrition

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During processing, foodstuffs may be treated at various thermal operations. Thus, this study investigated the functional properties and flow behavior at operation conditions to ensure safety and improve quality and stability at high temperatures and analyzed the ability of gum to be used in food formulation. The results showed that the purified basil seed gum (PBSG) solutions could beknown as non‐Newtonian liquids with pseudoplastic behavior. Frequency sweep revealed the storage modulus ( G ′) was higher than the loss modulus ( G ″) in the treatments. According to stress sweep, frequency sweep, complex viscosity ( η * ), and loss‐tangent (tan δ ) outcomes, mechanical spectra of PBSG were categorized as weak gels. Besides, concentration and temperature were effect on G ′ and G ″. The results indicated that, in general, 1% PBSG‐121°C had the maximum yield stress, consistency coefficient ( k ), extent of thixotropy, and the minimum values of flow behavior index. Also, 1% PBSG showed the highest G ′, G ″, η * , yield stress values at the limit of the LVE range (τ y ), flow‐point stress (τ f ), and corresponding modulus G f ( G ′ = G ″), and the lowest value of tan δ . Exhibiting distinctive rheological characteristics of PBSG makes it as a worthy hydrocolloid to use in food products, which use thermal processing.

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“…At that time, the steady shear flow properties of prepared PBSG solutions were quantified at 20°C in shear rates of 0.1–300 s −1 . Shear stress ( τ )–shear rate (

\overset{γ}{true}

) data were fitted with the power law (Equation (1)), Carreau (Equation (2)), and Herschel–Bulkley (Equation (3)) models (Silva, Gonçalves, & Rao, ; Steffe, ):

τ = k_{normalP} {(\dot{γ})}^{n_{P}}

η = η_{\infty} + \frac{η_{0} - η_{\infty}}{{false(1 + {false(λ \overset{γ}{true} false)}^{2} false)}^{N}}

…”

Section: Methodsmentioning

confidence: 99%

“…Shear stress (τ)-shear rate (̇) data were fitted with the power law (Equation (1)), Carreau (Equation (2)), and Herschel-Bulkley (Equation (3)) models (Silva, Gonçalves, & Rao, 1992;Steffe, 1996):…”

Section: Shear Dependencementioning

confidence: 99%

Flow behavior, thixotropy, and dynamic viscoelasticity of ethanolic purified basil (Ocimum bacilicum L.) seed gum solutions during thermal treatment

Farahmandfar

Salahi

Asnaashari

2019

Food Science & Nutrition

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“…To make a 60 "Brix fructose, 1% pectin, 0.1 moles NaCl dispersion, first crystalline NaCl (AR grade, Mallinckrodt, Paris, KY) (1.13 grams) was dissolved in sodium citrate buffer (0.05 M, 3.0 pH) (97.5 grams) under agitation followed by fructose (Crystar, A. E. Staley) (150.0 grams) at room temperature. NaCl was added to control ionic strength of each dispersion (da Silva et al, 1992). The mixture was then heated to 1002 1°C and the pectin (Genu Pectin, type BB, rapid set 150", Hercules Inc., Newark, DE) was (2.5g) added slowly.…”

Section: Methodsmentioning

confidence: 99%

“…RHEOLOGICAL behavior of high-methoxyl (HM) pectin/sugar dispersions has been studied using steady and dynamic shear (Chou and Kokini, 1987;da Silva et al, 1992) while that of gels has been studied using torsional creep (Kawabata, 1977), axial creep in a Pochettino-type geometry (Dahme, 1985), and stress relaxation after compression (Comby et al, 1986). In addition, gel strength (Oakenfull et al, 1989) and instrumental texture profile parameters (Rao et al, 1989) have been reported.…”

Section: Introductionmentioning

confidence: 99%

Rheological Changes During Gelation of High‐Methoxyl Pectin/Fructose Dispersions: Effect of Temperature and Aging

Rao¹,

Buren²,

Cooley³

1993

Journal of Food Science

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Gels made with 0.5% and 1% pectin in 60% fructose, and a commercial sample exhibited macromolecular solutionhveak gel behavior. Cooling the gels from 50-10°C increased storage (G') and loss moduli (G") of the gels. As the rate of cooling (10, 5.7, and 2.5"C/hr) a 1% pectin, 60% fructose, dispersion increased, the elasticity of the formed gel decreased; however, G" was not affected much by rate of cooling. During the first 24 hr, the changes in G' and G" were small. After 14 days storage at ambient temperature, G' values of gels increased substantially, while G" values increased slightly.

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“…In the control sample, the Ea value was higher than that in the beverages formulated with XG, CMC and AV, indicating a significant effect of temperature on viscosity [14,33,42,43]. Of the three components, only the XG concentration had a significant effect on Ea (p value<0.05), which may be caused by conformational changes that occur during heating gum affecting the viscosity of solutions [3,44].…”

Section: Rotational Testmentioning

confidence: 99%

Effect of the addition of hydrocolloids and aloe vera gel (Aloe barbadensis Miller) on the rheological properties of a beverage of sweet corn (Zea mays var. saccharata)

Contreras-Lozano¹,

Velásquez²,

Márquez-Cardozo³

2018

DYNA

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Las propiedades reológicas de las suspensiones alimenticias pueden modificarse añadiendo hidrocoloides para mejorar la estabilidad. En este trabajo se evaluó el efecto de la goma xantana (XG) (0,025-0,075% p/p), carboximetilcelulosa sódica (CMC) (0,025-0,075% p/p) y gel de aloe vera (AV) (0,5-1,5% p/p) sobre las propiedades reológicas de una bebida formulada con maíz dulce. Se realizaron ensayos rotacionales y oscilatorios a temperaturas entre 10 y 50 °C. Los productos formulados con hidrocoloides y AV mostraron un flujo seudoplástico con un coeficiente de consistencia de 0,0036 a 0,2070 Pa.sn y un índice de comportamiento de flujo de 0,5 a 0,9, donde la viscosidad aparente disminuyó con la temperatura. El comportamiento viscoelástico de la bebida fue característico de un gel débil en un amplio rango de frecuencias, en el que el módulo de almacenamiento (G') predominaba sobre el módulo de pérdida (G''). La adición de altas concentraciones de goma (≥ 0,05% p/p) y bajas concentraciones de AV (≤1% p/p) fueron adecuadas para mantener la estabilidad a baja deformación.

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Rheological Properties of High‐Methoxyl Pectin and Locust Bean Gum Solutions in Steady Shear

Cited by 54 publications

References 27 publications

Flow behavior, thixotropy, and dynamic viscoelasticity of ethanolic purified basil (Ocimum bacilicum L.) seed gum solutions during thermal treatment

Flow behavior, thixotropy, and dynamic viscoelasticity of ethanolic purified basil (Ocimum bacilicum L.) seed gum solutions during thermal treatment

Rheological Changes During Gelation of High‐Methoxyl Pectin/Fructose Dispersions: Effect of Temperature and Aging

Effect of the addition of hydrocolloids and aloe vera gel (Aloe barbadensis Miller) on the rheological properties of a beverage of sweet corn (Zea mays var. saccharata)

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