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rheological properties of wild sage seed gum solution: effects of different concentrations of ascorbic acid, citric acid, malic acid and tartaric acid
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نویسنده
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salehi fakhreddin ,samary kimia ,tashakori maryam
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منبع
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فناوري هاي جديد در صنعت غذا - 2024 - دوره : 12 - شماره : 1 - صفحه:1 -16
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چکیده
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In this study the effect of edible organic acids at two concentrations on the viscosity and rheological behavior of wild sage seed gum (wssg) solution was investigated. the apparent viscosity values of the wssg solution prepared in organic acids model system (0.5 %) were determined to be 10.31, 4.48, 7.00, and 5.49 mpa.s for ascorbic, citric, malic, and tartaric acids, respectively, at the shear rate of 49 s−1 and 20°c. the apparent viscosity of the wssg solution reduced as the organic acids concentration increased from 0.5 to 1 %. the highest decrease in viscosity was related to 1% tartaric and citric acids, and the lowest was related to 0.5% ascorbic acid. herschel-bulkley equation was the best model for describing the behavior of wssg solution containing edible organic acids. this model showed good performance with the maximum correlation coefficient (>0.9956) and minimum error values. the consistency coefficient values of the samples (power law and hb models) reduced as the acid percent was increased. the sample containing 1% tartaric acid had the lowest consistency coefficient and the sample containing 0.5% ascorbic acid had the highest consistency coefficient. the flow behavior index of the samples increased when the acid concentration was increased.
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کلیدواژه
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consistency coefficient ,flow behavior index ,herschel-bulkley ,wild sage
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آدرس
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bu-ali sina university, faculty of food industry, department of food science and technology, iran, bu-ali sina university, faculty of food industry, department of food science and technology, iran, bu-ali sina university, faculty of food industry, department of food science and technology, iran
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پست الکترونیکی
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maryamtashakori05@gmail.com
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rheological properties of wild sage seed gum solution: effects of different concentrations of ascorbic acid, citric acid, malic acid and tartaric acid
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Authors
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salehi fakhreddin ,samary kimia ,tashakori maryam
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Abstract
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in this study the effect of edible organic acids at two concentrations on the viscosity and rheological behavior of wild sage seed gum (wssg) solution was investigated. the apparent viscosity values of the wssg solution prepared in organic acids model system (0.5 %) were determined to be 10.31, 4.48, 7.00, and 5.49 mpa.s for ascorbic, citric, malic, and tartaric acids, respectively, at the shear rate of 49 s−1 and 20°c. the apparent viscosity of the wssg solution reduced as the organic acids concentration increased from 0.5 to 1 %. the highest decrease in viscosity was related to 1% tartaric and citric acids, and the lowest was related to 0.5% ascorbic acid. herschel-bulkley equation was the best model for describing the behavior of wssg solution containing edible organic acids. this model showed good performance with the maximum correlation coefficient (>0.9956) and minimum error values. the consistency coefficient values of the samples (power law and hb models) reduced as the acid percent was increased. the sample containing 1% tartaric acid had the lowest consistency coefficient and the sample containing 0.5% ascorbic acid had the highest consistency coefficient. the flow behavior index of the samples increased when the acid concentration was increased.
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