| Titles |
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English :
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Rheological properties of some gum emulsions utilized as edible-coatings
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Arabic :
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دراسة الخواص الريولوجية لمستحلبات بعض الصموغ المستخدمة كأغشية صالحة للأكل
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| Abstract |
Homogenized emulsions were prepared from three gums; xanthan, guar and CMC at 0.25, 0.50, 1.00, and 1.50% concentrations. The rheological properties of the emulsions were evaluated at constant shear rate of 27.9 s-1 and at increasing shear rates (9.3 –93.0 s-1) using DV-III Ultra Brookfield rotational viscometer at 30, 40, 50, and 60 ?C. Different rheological models were used to fit the data. Viscosity of the emulsions increased by increasing gum concentration and decreased by increasing test temperature. CMC- and xanthan-based emulsions exhibited shear thinning pseudoplastic non-Newtonian properties and Herschel-bulkley model fitted well to their rheological data, whereas Guar based emulsions possessed lower viscosity values than those of CMC and xanthan at all tested concentrations and temperatures. Results indicated formation of free flowing gels and possessed a yield stress value of a magnitude dependent on gum type and concentration as well as temperature. Guar gum showed definite hysteresis loop, whereas CMC did not.
Key Words: Hydrocolloids, gums, xanthan, guar, CMC rheological models, viscosity, yield stress and Herschel-Bulkley.
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| Publication year |
2015
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| Pages |
162-177
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Egypt . J. of Appl. Sci.
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| Author(s) from ARC |
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| External authors (outside ARC) |
أسرار يس إبراهيم محمد
معهد بحوث تكنولوجيا الاغذيه
حسام الدين أبو العنين
معهد بحوث تكنولوجيا الاغذيه
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| Publication Type |
Journal
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