Study of rheology and friction factor of natural food hydrocolloid gels

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F17%3A43911129" target="_blank" >RIV/62156489:43210/17:43911129 - isvavai.cz</a>

Result on the web

<a href="https://dx.doi.org/10.5219/735" target="_blank" >https://dx.doi.org/10.5219/735</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/735" target="_blank" >10.5219/735</a>

Result language

angličtina

Original language name

Study of rheology and friction factor of natural food hydrocolloid gels

Original language description

Differences in the rheology and friction factor of natural food hydrocolloid gels were studied in this paper. The practical importance of the knowledge of the rheological parameters is quite evident. The experimental data were carried out using a concentric cylinder rotary viscometer. It was prepared 1% hydrocolloid solutions (hydrogels). Hydrogels of the natural gums extracted from the seeds of the plants and plant tubers have been used - carob gum (from the seeds of Ceratonia siliqua), guar gum (from the seeds of Cyamopsis tetragonoloba) and tara gum (from the seeds of Caesalpinia spinosa). Rheological behaviour has non-Newtonian pseudoplastic character and the flow curves were fitted using the Otswald - de Waele (power law) model and Herschel - Bulkley model. The hydrogels exhibit shear thinning behaviour. The meaning of the rheological parameters on the friction factors during flow of hydrocolloid gels in the tube has been shown. Information on time dependent behaviour of tested liquids has been also obtained. Time dependent curves were fitted by the Gaussian model. Preliminary results obtained for a constant shear rate showed the thixotropic and time-dependent behaviour of the hydrogels. These parameters can be especially used in much software dealing with a numerical simulation of the flow problems.

Czech name

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Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2017

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Potravinárstvo

ISSN

1338-0230

e-ISSN

—

Volume of the periodical

11

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

7

Pages from-to

203-209

UT code for WoS article

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EID of the result in the Scopus database

2-s2.0-85020021736