Influence of temperature, pH and salts on rheological properties of bitter almond gum

Detalhes bibliográficos
Autor(a) principal: HOSSEINI,Ebrahim
Data de Publicação: 2017
Outros Autores: MOZAFARI,Hamid Reza, HOJJATOLESLAMY,Mohammad, ROUSTA,Esmat
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300437
Resumo: Abstract This study focuses on the rheological properties of bitter almond gum (BAG) exudate at different shear rates, concentrations, temperatures, pH, and in the presence of various salts. Rheological data fitted with the Power law model revealed that BAG solutions exhibit non-Newtonian, shear thinning behavior without thixotropic effects at all tested concentrations and temperatures. Apparent viscosity of BAG solutions increased with the increasing gum concentrations and decreased with the increasing shear rate at a specified temperature. The viscosity reached a maximum value at pH 7 and it decreased at lower and higher pH values. Salts caused a reduction in viscosity. Comparatively, CaCl2 had a more pronounced effect than NaCl at a similar concentration. All treatments had significant effects on rheological parameters.
id SBCTA-1_bf72cb448441a8cfa9d9a224f7bdf8ac
oai_identifier_str oai:scielo:S0101-20612017000300437
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling Influence of temperature, pH and salts on rheological properties of bitter almond gumapparent viscositybitter almond gumgum exudaterheological parametersAbstract This study focuses on the rheological properties of bitter almond gum (BAG) exudate at different shear rates, concentrations, temperatures, pH, and in the presence of various salts. Rheological data fitted with the Power law model revealed that BAG solutions exhibit non-Newtonian, shear thinning behavior without thixotropic effects at all tested concentrations and temperatures. Apparent viscosity of BAG solutions increased with the increasing gum concentrations and decreased with the increasing shear rate at a specified temperature. The viscosity reached a maximum value at pH 7 and it decreased at lower and higher pH values. Salts caused a reduction in viscosity. Comparatively, CaCl2 had a more pronounced effect than NaCl at a similar concentration. All treatments had significant effects on rheological parameters.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2017-07-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300437Food Science and Technology v.37 n.3 2017reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.18116info:eu-repo/semantics/openAccessHOSSEINI,EbrahimMOZAFARI,Hamid RezaHOJJATOLESLAMY,MohammadROUSTA,Esmateng2017-09-13T00:00:00Zoai:scielo:S0101-20612017000300437Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2017-09-13T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Influence of temperature, pH and salts on rheological properties of bitter almond gum
title Influence of temperature, pH and salts on rheological properties of bitter almond gum
spellingShingle Influence of temperature, pH and salts on rheological properties of bitter almond gum
HOSSEINI,Ebrahim
apparent viscosity
bitter almond gum
gum exudate
rheological parameters
title_short Influence of temperature, pH and salts on rheological properties of bitter almond gum
title_full Influence of temperature, pH and salts on rheological properties of bitter almond gum
title_fullStr Influence of temperature, pH and salts on rheological properties of bitter almond gum
title_full_unstemmed Influence of temperature, pH and salts on rheological properties of bitter almond gum
title_sort Influence of temperature, pH and salts on rheological properties of bitter almond gum
author HOSSEINI,Ebrahim
author_facet HOSSEINI,Ebrahim
MOZAFARI,Hamid Reza
HOJJATOLESLAMY,Mohammad
ROUSTA,Esmat
author_role author
author2 MOZAFARI,Hamid Reza
HOJJATOLESLAMY,Mohammad
ROUSTA,Esmat
author2_role author
author
author
dc.contributor.author.fl_str_mv HOSSEINI,Ebrahim
MOZAFARI,Hamid Reza
HOJJATOLESLAMY,Mohammad
ROUSTA,Esmat
dc.subject.por.fl_str_mv apparent viscosity
bitter almond gum
gum exudate
rheological parameters
topic apparent viscosity
bitter almond gum
gum exudate
rheological parameters
description Abstract This study focuses on the rheological properties of bitter almond gum (BAG) exudate at different shear rates, concentrations, temperatures, pH, and in the presence of various salts. Rheological data fitted with the Power law model revealed that BAG solutions exhibit non-Newtonian, shear thinning behavior without thixotropic effects at all tested concentrations and temperatures. Apparent viscosity of BAG solutions increased with the increasing gum concentrations and decreased with the increasing shear rate at a specified temperature. The viscosity reached a maximum value at pH 7 and it decreased at lower and higher pH values. Salts caused a reduction in viscosity. Comparatively, CaCl2 had a more pronounced effect than NaCl at a similar concentration. All treatments had significant effects on rheological parameters.
publishDate 2017
dc.date.none.fl_str_mv 2017-07-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300437
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300437
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.18116
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.37 n.3 2017
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
_version_ 1752126321681498112

Registros relacionados