Study of rheology and friction factor of natural food hydrocolloid gels

Abstract

Differences in the rheology and friction factor of natural food hydrocolloid gels were studied in this paper. The practical importance of the knowledge of the rheological parameters is quite evident. The experimental data were carried out using a concentric cylinder rotary viscometer. It was prepared 1% hydrocolloid solutions (hydrogels). Hydrogels of the natural gums extracted from the seeds of the plants and plant tubers have been usedcarob gum (from the seeds of Ceratonia siliqua), guar gum (from the seeds of Cyamopsis tetragonoloba) and tara gum (from the seeds of Caesalpinia spinosa). Rheological behaviour has non-Newtonian pseudoplastic character and the flow curves were fitted using the Otswaldde Waele (power law) model and Herschel -Bulkley model. The hydrogels exhibit shear thinning behaviour. The meaning of the rheological parameters on the friction factors during flow of hydrocolloid gels in the tube has been shown. Information on time dependent behaviour of tested liquids has been also obtained. Time dependent curves were fitted by the Gaussian model. Preliminary results obtained for a constant shear rate showed the thixotropic and time-dependent behaviour of the hydrogels. These parameters can be especially used in much software dealing with a numerical simulation of the flow problems.

The Pulsed Electric Field Assisted-Extraction Enhanced the Yield and the Physicochemical Properties of Soluble Dietary Fiber From Orange Peel

“…When in low concentrations of pectin solution, the flow behavior was Newtonian, and the viscosity remained nearly constant with the increasing shear rate. With pectin concentration increasing, the flow behavior changed from Newtonian to pseudoplastic and the viscosity was decreased with an increase in shear rate (55). The finding was accordant with our results.…”

“…In total, 5 g of the dry orange peel powder and 75 ml of deionized water were mixed, and then, they were transferred to the PEF chamber. The orange peel was treated with different parameters, including electric field intensity (2.0, 4.0, 6.0, 8.0, and 10.0 kV/cm), pulse number (10, 20, 30, 40, and 50), liquid-solid ratio (5:1, 10:1, 15:1, 20:1, 25:1, and 30:1), and the temperature (25,35,45,55,65, and 75 • C); meanwhile, the sample without PEF, i.e., 0.0 kV/cm and 0 pulses was used as the control. After the treatment, the mixture was filtered to obtain the SDF extract; then, it was separated by ethanol precipitation to detect the content of SDF.…”

“…When static or at a low flow rate, they hook and tangle with each other leading to higher viscosity. The pseudoplastic behavior is due to the disentanglement of the polymer network and the partial chain orientation in the shear flow direction (55). After a further increase in shear rate, the interactions between the molecules may be diminished owing to a micro-structural anisotrophy arising from shear deformation, thus which lowers the viscosity.…”

Pectin extraction from citron peel: optimization by Box–Behnken response surface design

“…These findings are in agreement with the results reported on Abelmoschus esclentus and sour orange peel pectin by Chen et al [7] and Hosseini et al [18], respectively. Pseudoplastic flow behavior in high concentrations is explained to arise from disentanglement of the polymer network and the partial chain orientation in the direction of the shear flow with a relative increase in shear rate [22].…”

The effect of conformational transition of gelatin-polysaccharide polyelectrolyte complex on its functional properties

“…Other research in the field of the polyelectrolyte complexes might be of great value in extending our knowledge of the protein/polysaccharide electrostatic complexation. The effect of the addition of hydrocolloids employed in these complexes and the hydrocolloid gels on the properties of food products can have a significant importance for manufacturing of food products (Bojňanská, Šmitalová and Vollmannová, 2016; Kumbár et al, 2017). Notably, the investigation of electrostatic interaction between gelatin and polysaccharides seems to be beneficial for new practical applications of PECs in the food industry.…”