International Journal of Food Science and Technology, ( ISI ), Volume (48), No (12), Year (2013-12) , Pages (2506-2513)

Title : ( T )

Authors: Fataneh Behrouzian , Seyed Mohammad Ali Razavi , Hojjat Karazhiyan ,

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Abstract

Effect of shear rate (15-600 s-1), gum concentration (1-2%), pH (3-9), sucrose (10-40%), lactose (5-15%), NaCl (100-300 mM), and CaCl2 (5-50 mM) were evaluated on apparent viscosity (ηa), flow behavior index (n), consistencycoefficient (K), and yield stress (τ0) indices of cress seed gum (CSG) solutions. Different rheological models were used to fit the experimental data, although the Herschel-Bulkley model was found the best model. An increase in gum concentration led to an increase in τ0, ηa, and k and a decrease in n values. The addition of salts lowered the k value; however the nvalue showedslight significant change. The presence of sugar resulted in the enhancement of n, k, τ0, and ηapvalues. The existence of yield stressand pseudoplastic behavior of CSG, it\'s rather stability against salt and the wide range of pH, and synergic effect of sugar make it a good thickener and stabilizer in food formulations.

Keywords

, Additives, hydrocolloid, galactomannan, modeling, rheology, viscosity
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@article{paperid:1036915,
author = {Behrouzian, Fataneh and Razavi, Seyed Mohammad Ali and Hojjat Karazhiyan},
title = {T},
journal = {International Journal of Food Science and Technology},
year = {2013},
volume = {48},
number = {12},
month = {December},
issn = {0950-5423},
pages = {2506--2513},
numpages = {7},
keywords = {Additives; hydrocolloid; galactomannan; modeling; rheology; viscosity},
}

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%0 Journal Article
%T T
%A Behrouzian, Fataneh
%A Razavi, Seyed Mohammad Ali
%A Hojjat Karazhiyan
%J International Journal of Food Science and Technology
%@ 0950-5423
%D 2013

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