Effect of Divalent Metal Ions on Rheological Properties of Polysaccharide Matrix From Apple Pomace

Cybulska, Justyna; Mierczyńska, Joanna; Pieczywek, Piotr M.; Stasiak, Mateusz; Zdunek, Artur

doi:10.15193/zntj/2015/99/025

Cited by 2 publications

(2 citation statements)

References 25 publications

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“…Table 2 shows that the rheological Ostwald-de Waele model was very appropriately chosen in accordance with the literature [ 22 , 23 ], as the coefficient of determination R 2 reached values of 0.9165 on average, and the SSE values were 2.6429 on average, which are very good values [ 24 ].…”

Section: Resultsmentioning

confidence: 70%

Rheological and Flow Behaviour of Yolk, Albumen and Liquid Whole Egg from Eggs of Six Different Poultry Species

Kumbár

Ondrušíková

Trost

et al. 2021

Foods

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Liquid egg products are one of the basic raw materials for the food industry. Knowledge of their rheological and flow behaviour in real technical elements is absolutely necessary for the selection of suitable technological equipment for their processing. In this article, the rheological properties of liquid egg products were determined. Eggs from six different species of poultry are used: domestic hen (Gallus gallus domesticus) hybrid Hisex Brown; Japanese quail (Coturnix japonica); German carrier goose (Anser anser f. domestica); domestic ducks (Anas platyrhynchos f. domestica); domestic guinea fowl (Numida meleagris f. domestica); and domestic turkeys (Meleagris gallopavo f. domestica). Liquid egg products showed pseudoplastic behaviour in range of shear strain rates from 0.2 up to 200 s−1 and at the temperature of 18 °C. Thus, the flow curves were constructed using the Ostwald-de Waele rheological model, with respect to the pseudoplastic behaviour of liquid egg products. According to the values of the coefficients of determination (R2), the sum of squared estimate of errors (SSE) and the root mean square error (RMSE), this model was appropriately chosen. Using the consistency coefficient K, the flow index n and the adjusted equations for the flow rate of technical and biological fluids in standard pipelines, the 3D velocity profiles of liquid egg products were successfully modelled. The values of the Reynolds number of the individual liquid egg products were calculated, and the type of flow was also determined. A turbulent flow has been detected for some liquid egg products.

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Section: Resultsmentioning

confidence: 70%

Rheological and Flow Behaviour of Yolk, Albumen and Liquid Whole Egg from Eggs of Six Different Poultry Species

Kumbár

Ondrušíková

Trost

et al. 2021

Foods

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“…In particular, pectins have the ability to bind metals and create stable networks through bonds between Ca 2+ ions and free carboxyl groups. Fiber from fruit is also used as a functional additive in ice cream, snacks, bakery products, and meat products [6]. Dried and powdered pomace is often used in the food industry, such as the confectionery and bakery industries [7].…”

Section: Introductionmentioning

confidence: 99%

Impact of Different Solvents and Temperatures on the Extraction of Bioactive Compounds from Rose Fruits (Rosa rugosa) Pomace

Cendrowski,

Studnicki,

Kalisz

2024

Applied Sciences

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The use of waste brings many environmental and economic benefits to the country. One of the by-products of the fruit industry in Poland is rose fruits pomace. Rose fruit has great nutritional value and is a rich source of beneficial bioactive compounds. The aim of this study was to investigate the effects of temperature (25, 45, and 65 °C), time extraction (15, 30, 45, and 60 min), and different solvents on the recovery of total phenolic compounds (measured by Folin–Ciocalteu) and L-ascorbic acid (measured by the HPLC method) of rose fruits (Rosa rugosa) pomace. Higher temperatures (45 °C and 65 °C) showed a higher content of L-ascorbic acid but also faster degradation of this acid after 30 min of extraction. The highest content of polyphenolic compounds was obtained using 50% acetone at 65 °C (average 37.28 mg gallic acid equivalents/g of freeze-dried pomace) and the lowest using 100% acetone at 25 °C (average 12.46 mg gallic acid equivalents/g of freeze-dried pomace). The highest yield of L-ascorbic acid from pomace was obtained using water as a solvent (average 33.64 mg L-ascorbic acid/g of freeze-dried pomace). Rose fruits pomace extracts could therefore be used as natural bioactive molecules for many industrial applications.

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Effect of Divalent Metal Ions on Rheological Properties of Polysaccharide Matrix From Apple Pomace

Cited by 2 publications

References 25 publications

Rheological and Flow Behaviour of Yolk, Albumen and Liquid Whole Egg from Eggs of Six Different Poultry Species

Rheological and Flow Behaviour of Yolk, Albumen and Liquid Whole Egg from Eggs of Six Different Poultry Species

Impact of Different Solvents and Temperatures on the Extraction of Bioactive Compounds from Rose Fruits (Rosa rugosa) Pomace

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