اثر دما و هیدروکلوئیدهای زانتان و گوار بر ویژگی‌های رئولوژیکی سس سالسا

سس سالسا یکی از محصولات محبوب و پرمصرف گوجه فرنگی است که حاوی قطعات گوجه فرنگی، پیاز، سیر، فلفل دلمه ای، نمک، سبزیجات معطر، ادویه جات و اسید می‌باشد. در این پژوهش برخی از خواص فیزیکی و شیمیایی سس سالسا مانند اسیدیته، قند کل، نمک، مواد جامد محلول در آب، ph و خاکستر کل و پارامترهای رئولوژیکی سس سالسا با استفاده از ویسکومتر بروکفیلد در سه دمای 5، 25 و ℃ 45 و در سه سطح مختلف صمغ‌های زانتان و گوار شامل (زانتان 100 % ، گوار 100% و زانتان و گوار 5050% ) اندازه‌گیری شد. محاسبات انجام شده براساس روش میچکا نشان داد که سس سالسا دارای رفتار غیر نیوتنی از نوع قانون توان است. n یا شاخص رفتار جریان برای همه نمونه ها در محدوده (0.282 تا 0.378) و ضریب پایداری (k) بین (1.91 تا 3.12) بدست آمد. شاخص رفتار جریان کوچکتر از یک نشان‌دهنده رفتار رقیق‌شوندگی با برش یا سودوپلاستیسیته نمونه‌های سس سالسا بود که با افزایش دما، مقادیر شاخص جریان رفتار (n) و ضریب پایداری (k) کاهش یافتند. همچنین با استفاده از معادله آرنیوس تابعیت ضریب پایداری سس سالسا با دما تعیین و انرژی فعالسازی بین kj mol1 3.2135 تا 10.947 بدست آمد. سس سالسای حاوی صمغ گوار و زانتان دارای کمترین انرژی فعال سازی بود و بعد از آن سس حاوی 100 درصد زانتان قرار داشت این سس در دمای 5 درجه سانتی گراد بیشترین ضریب پایداری را نشان داد و بنابراین از ویژگی های رئولوژیکی مناسب تری نسبت به سایر نمونه ها برخوردار بود.

Effect of temperature, xanthan and guar hydrocolloids on rheological properties of salsa sauce

Effect of temperature, xanthan and guar hydrocolloids on rheological properties of salsa sauce Abstract Salsa is one of the most popular and widely used tomato sauces that contains tomato, onion, garlic, pepper, salt, herbs, spices, and acid. In this study, some physicochemical characteristics of salsa such as acidity, total sugar, salt, total soluble solids, pH, total ash, and rheological parameters are measured using a Brookfield viscometer at temperatures of 5, 25 and 45 ° C and at three different levels of xanthan and guar (xanthan 100%, guar 100% and xanthan 50%guar 50%). Using Mitschka method, the results show that salsa has a nonNewtonian behavior characterized by the power law model. Flow behavior index (n) and consistency consistency coefficient(k) for all of samples was (0.2820.378) and (1.913.12) respectively.The flow behavior index, n was<1, that represents the dilute or pseudoplastic behavior of salsa sauce samples. The flow behavior index (n) and consistency coefficient (k) decreased with increases in temperature. The effect of temperature was identified by Arrhenius equation and the activation energy of 3.2135 to 10.947 KJ/mol was determined. The salsa sauce containing Guar and xanthan had the least energy activation, and then the sauce contains 100% xanthan, this sauce had the highest amount of consistency coefficient in temperature of 5° C. Therefore, it has more appropriate rheological properties than other samples. Key words: salsa sauce, Guar, Xanthan, Mitschka method, Rheological properties. Salsa is one of the most popular and widely used tomato sauces that contains tomato, onion, garlic, pepper, salt, herbs, spices, and acid. In this study, some physicochemical characteristics of salsa such as acidity, total sugar, salt, total soluble solids, pH, total ash, and rheological parameters are measured using a Brookfield viscometer at temperatures of 5, 25 and 45 ° C and at three different levels of xanthan and guar (xanthan 100%, guar 100% and xanthan 50%guar 50%). Using Mitschka method, the results show that salsa has a nonNewtonian behavior characterized by the power law model. Flow behavior index (n) and consistency consistency coefficient(k) for all of samples was (0.2820.378) and (1.913.12) respectively.The flow behavior index, n was<1, that represents the dilute or pseudoplastic behavior of salsa sauce samples. The flow behavior index (n) and consistency coefficient (k) decreased with increases in temperature. The effect of temperature was identified by Arrhenius equation and the activation energy of 3.2135 to 10.947 KJ/mol was determined. The salsa sauce containing Guar and xanthan had the least energy activation, and then the sauce contains 100% xanthan, this sauce had the highest amount of consistency coefficient in temperature of 5° C. Therefore, it has more appropriate rheological properties than other samples. Key words: salsa sauce, Guar, Xanthan, Mitschka method, Rheological properties. Salsa is one of the most popular and widely used tomato sauces that contains tomato, onion, garlic, pepper, salt, herbs, spices, and acid. In this study, some physicochemical characteristics of salsa such as acidity, total sugar, salt, total soluble solids, pH, total ash, and rheological parameters are measured using a Brookfield viscometer at temperatures of 5, 25 and 45 ° C and at three different levels of xanthan and guar (xanthan 100%, guar 100% and xanthan 50%guar 50%). Using Mitschka method, the results show that salsa has a nonNewtonian behavior characterized by the power law model. Flow behavior index (n) and consistency consistency coefficient(k) for all of samples was (0.2820.378) and (1.913.12) respectively.The flow behavior index, n was<1, that represents the dilute or pseudoplastic behavior of salsa sauce samples. The flow behavior index (n) and consistency coefficient (k) decreased with increases in temperature. The effect of temperature was identified by Arrhenius equation and the activation energy of 3.2135 to 10.947 KJ/mol was determined. The salsa sauce containing Guar and xanthan had the least energy activation, and then the sauce contains 100% xanthan, this sauce had the highest amount of consistency coefficient in temperature of 5° C. Therefore, it has more appropriate rheological properties than other samples. Key words: salsa sauce, Guar, Xanthan, Mitschka method, Rheological properties. Salsa is one of the most popular and widely used tomato sauces that contains tomato, onion, garlic, pepper, salt, herbs, spices, and acid. In this study, some physicochemical characteristics of salsa such as acidity, total sugar, salt, total soluble solids, pH, total ash, and rheological parameters are measured using a Brookfield viscometer at temperatures of 5, 25 and 45 ° C and at three different levels of xanthan and guar (xanthan 100%, guar 100% and xanthan 50%guar 50%). Using Mitschka method, the results show that salsa has a nonNewtonian behavior characterized by the power law model. Flow behavior index (n) and consistency consistency coefficient(k) for all of samples was (0.2820.378) and (1.913.12) respectively.The flow behavior index, n was<1, that represents the dilute or pseudoplastic behavior of salsa sauce samples. The flow behavior index (n) and consistency coefficient (k) decreased with increases in temperature. The effect of temperature was identified by Arrhenius equation and the activation energy of 3.2135 to 10.947 KJ/mol was determined. The salsa sauce containing Guar and xanthan had the least energy activation, and then the sauce contains 100% xanthan, this sauce had the highest amount of consistency coefficient in temperature of 5° C. Therefore, it has more appropriate rheological properties than other samples. Key words: salsa sauce, Guar, Xanthan, Mitschka method, Rheological properties.