کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
224625 464452 2007 11 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Viscoelastic properties of maize starch and guar gum gels
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Viscoelastic properties of maize starch and guar gum gels
چکیده انگلیسی

The aim of present work was to study viscoelastic properties of maize starch–guar gum–water systems. The investigations were performed using two techniques: rheological measurements in frequency domain and structural studies with AFM method. Interpretation of results was based on time–temperature superposition principle and phenomenological theory of viscoelasticity. Due to fact, that investigated system was thermal stable, it was allowed to apply time–temperature superposition principle. The values of parameter aT were calculated, that enables to create the master curves. Continues Maxwell model was used to analyse phase separation in examined systems. Obtained by Tikhonov regularization method spectra were heterogeneous, that proved non-homogenous structure of system.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 82, Issue 2, September 2007, Pages 227–237
نویسندگان
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