Rheological properties of rice starch–xanthan gum mixtures

Kim, C.; Yoo, Byoungseung

doi:10.1016/j.jfoodeng.2005.04.002

Cited by 176 publications

(131 citation statements)

References 33 publications

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“…Unlike XG and SCMC, CAR caused a slight increase in G' and G" starting from 0.25% concentration. Similar results were obtained by Ahmad and Willians (2001), Liu, Eskin and Cui (2006) and Kim and Yoo (2006), who evaluated the addition of galactomannans, yellow mustard mucilage, and xanthan gum, respectively, on different starches. Chaisawang and Suphantharika (2006) also observed that the addition of guar and xanthan gums to the cassava starch, at concentration of 0.35%, increased about two times the G' and G" values of the mixtures.…”

Section: Thermal Propertiessupporting

confidence: 84%

“…This behavior was also observed by Chaisawang and Chaisawang and Suphantharika (2006) and Kim and Yoo (2006). According to Chamberlain and Rao (2000), this behavior allows classifying rheologically the gels as weak gels.…”

Section: Thermal Propertiessupporting

confidence: 60%

“…A synergic effect between hydrocolloid and starch has been observed by many researchers (BILIADERIS et al, 1997;SONG et al 2006;KIM;YOO, 2006), but the factors that influence this interaction are still not totally clear.…”

Section: Swelling Power (Sp)mentioning

confidence: 99%

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Effect of addition of different hydrocolloids on pasting, thermal, and rheological properties of cassava starch

et al. 2012

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Starches and gums are hydrocolloids frequently used in food systems to provide proper texture, moisture, and water mobility. Starch-gum interaction in food systems can change the starch granule swelling and its gelatinization and rheological properties. In this study, the effect of the addition of xanthan gum (XG), sodium carboxymethyl cellulose (SCMC), and carrageenan (CAR) at the concentrations of the 0.15, 0.25, 0.35 and 0.45% (w/v) on the pasting, thermal, and rheological properties of cassava starch was studied. The swelling power (SP) and the scanning electron microscopy (SEM) of the starch gels were also evaluated. The results obtained showed that xanthan gum (XG) had a strong interaction with the cassava starch penetrating between starch granules causing increase in pasting viscosities, SP, storage and loss (G', and G", respectively) modulus and reduction in the setback of the starch; sodium carboxymethyl cellulose (SCMC) greatly increased the pasting viscosities, the SP, and the storage and loss (G', and G", respectively) modulus of the starch-mixtures, mainly due to its greater capacity to hold water and not due to the interaction with cassava starch. Carrageenan (CAR) did not change any of the starch properties since there was no interaction between this gum and cassava starch at the concentrations used.

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Section: Thermal Propertiessupporting

confidence: 84%

Section: Thermal Propertiessupporting

confidence: 60%

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Effect of addition of different hydrocolloids on pasting, thermal, and rheological properties of cassava starch

et al. 2012

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“…As all the values of n produced by Xanthan Gum mud are less than 1, then it is a shear thinning fluid or so-called, pseudo plastic fluid. Similar behavior is reported by Kim and Yoo (2006) which resulted from their experimental measurement and they concluded that the shear-thinning character of Xanthan gum is more pronounced than those of other polysaccharide gums. The values of consistency index, K and the behavior index, n are both increasing as the concentration of the Xanthan gum increase, as can be noticed in Table 2.…”

Section: Mud Models Behaviorsupporting

confidence: 85%

Simulation of the Cuttings Cleaning During the Drilling Operation

Al-Kayiem¹

2010

American Journal of Applied Sciences

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Problem statement: Oil well cleaning is the ability of a drilling fluid to suspend and transport drilled cuttings from the down hole (bit face) to the surface. The cleaning performance was affected by many factors such as fluid viscosity, annular flow velocity, angle of inclination and drill cuttings size and shape and. Approach: Navier-Stoke equations, the continuity equation and the power law of non-Newtonian viscosity model were adopted to establish the mathematical model of the cutting transport process in the annulus of the well. The constants of the power law model were evaluated experimentally for three different mud types. The CFD simulation to solve the governing equations was carried out by using FLUENT commercial code. The specifications of the particles, the pumping head and feeding conditions were obtained from a drilling site in Sudan. Results: Simulation of the mud flow in the annulus had shown that in spite of the laminar nature of the flow, the velocity profile was flattening over wide area of the annulus. Such condition was referred to as fog flow and was preferable to produce uniform drag distribution to lift the particles without rotation during the transportation process. The analysis had been conducted for various mud charging rates ranging from 600-900 GPM, in 30° diverted orientation well. The investigation of cuttings size was conducted for 2.54, 4.45 and 7 mm. Also, the effect of the cuttings shape with 1, 0.9 and 0.85 was investigated and it was found that higher sphereicity have better cleaning efficiency. Conclusion: The analyses revealed that for 30° diverted orientation; the effective cleaning performance was achieved when the drilling mud charging was higher than 800 GPM for all types of tested cuttings. The simulation results revealed that there was a significant effect of the cuttings size on the cuttings transport. Fine particles are the easiest to clean out.

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“…Extrusion cooking of rice flour can result in the enhancement of functional properties like water absorption, water solubility, rheological behavior of dough (Grenos et al, 1993). Guar gum and rice starch resulted in gels with decreased elasticity and lower resistance to deformation, likely indicating strong interactions between galactomannan structure and the starch molecules (Kim and Yoo, 2006). In this study, the resulting hydrogen bonds by extrusion cooking, the protein and amylose derived from rice flour, and the water binding property of guar gum led to the formation of strong gels.…”

Section: Characterization Of the Broken-rice Grains And Thementioning

confidence: 99%