کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6665119 464310 2015 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
The flow behavior, thixotropy and dynamical viscoelasticity of fenugreek gum
ترجمه فارسی عنوان
رفتار جریان، تیزوتروپی و ویسکواللاستیک دینامیکی آدامس پنیرگیرک
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
چکیده انگلیسی
To discover the potential functionalities of fenugreek gum (FG) in food applications and pharmaceutical industry, steady-shear flow, thixotropy and dynamical viscoelasticity tests were systemically carried out under a range of FG concentration (0.05-2.0%, w/v) and temperature (0-80 °C). The results showed that FG aqueous solutions exhibited Newtonian plateaus followed by shear-thinning regions which were found to be well correlated to the Carreau model. It was also found that the pseudoplastic behaviors of the FG aqueous solutions exhibited a concentration dependence. When the concentration of FG was above 1%, the system exhibited a gel-like behavior. Dynamical viscoelastic properties also showed a solid, elastic-like viscoelastic behavior. While solution with FG concentration of 0.05% exhibited a transition from a fluid-like to gel-like structure. The variation of the thixotropic index α as a function of FG concentration showed a stronger thixotropic behavior as the polymer concentration increased, which indicated a typical elastic behavior of FG solutions with high concentration. Multiwave temperature ramp test for 1.0% (w/v) FG aqueous solution showed that the solid-like behavior had a strong dependence on frequency rather than temperature, which was consistent with the results of oscillatory frequency sweep test. These results could provide a useful indicator for the applications of FG in food industry and other fields.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 166, December 2015, Pages 21-28
نویسندگان
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