Effects of temperature on viscosity of dodol (concoction)

Chuah, T. G.; Nisah, H. Hairul; Choong, S.Y. Thomas; Chin, Nyuk Ling; Sheikh, Altaf Hossain

doi:10.1016/j.jfoodeng.2006.04.051

Cited by 24 publications

(23 citation statements)

References 10 publications

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“…Originally, the Casson model was derived by Casson for prediction of flow behaviour which related to the effect of particle size distribution in pigment oil suspensions. [22,23,37] The predicted Casson model shown in Figure 3 has higher R 2 values of 0.999-1.000 for PPJ compared with commercial jelly which has lower R 2 of0.863. The values of K c , K oc , σ oc , ɳ ca, and R 2 are listed in Table 2, where the K c values of PPJ were 0.86-1.88, but the value for commercial jelly was small at 0.29.…”

Section: Predictive Models On Flow Behaviourmentioning

confidence: 95%

“…[20] The Casson model in Equation 3 had been extensively used in wide ranges of food products such as molten chocolate, fruit purees, gums, and tomato products. [20,22,23] A straight line is produced when square root of shear rate (Ý 0.5 ) is plotted against the square root of shear stress (σ 0.5 ) with slope K c and intercept K oc . This model is shown as Equation 3.…”

Section: Theoretical Backgroundmentioning

confidence: 99%

“…[20] This is an essential parameter to recognize when designing equipment for handling food. [23] PPJ which contained mixture of pectin extracts and sugar undergone shear thinning, a situation that possibly considered as a sign of structural units breakdown in a food owing to hydrodynamic forces generated during shear. This finding is in agreement with previous researches [20,22,28] that found that most of the fruit juice behave the same as PPJ.…”

Section: Predictive Models On Flow Behaviourmentioning

confidence: 99%

“…In the Casson model, the effect of particle size distribution is strongly related, which is caused by small clumps forming chain-like groups of suspension and controlling the flow behaviour. [23] During shearing, the small clump structure easily breaks down and equilibrium is established at each shear rate of the attractive and disruptive forces. Originally, the Casson model was derived by Casson for prediction of flow behaviour which related to the effect of particle size distribution in pigment oil suspensions.…”

Section: Predictive Models On Flow Behaviourmentioning

confidence: 99%

See 3 more Smart Citations

Rheological flow models of banana peel pectin jellies as affected by sugar concentration

Rasidek

Nordin

Rahman

et al. 2018

International Journal of Food Properties

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In the present study, peel pectin jellies (PPJ) were isolated from banana peel Musa acuminata Colla (AAA, cv 'Berangan') varieties using water bath extraction; five jellies were produced, namely, PPJ_68%, PPJ_70%, PPJ_71%, PPJ_72%, and PPJ_76%. The effect of sugar content on the rheology of the PPJ and commercial fruit jelly was conducted at 25°C within 0.05-100 s −1 shear rate. Flow behaviour was evaluated on the test dispersions while frequency sweeps (E a) to obtain the viscoelastic (G' and G") were performed on the jellies. PPJ dispersion showed shear thinning flow behaviour, a good fit to the Casson model. Sugar concentration does not affect Casson parameters (K c , K oc , ɳ ca, and σ oc). Frequency sweep decreased as viscosity increased which revealed high dependence for both G' and G". Tan δ for PPJ was more than unity which showed that jelly has less elastic properties. PPJ with the lowest sugar concentration, PPJ_68%, conducted at a high shear rate showed it was compatible with validation of the Cox-Merz rule.

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Section: Predictive Models On Flow Behaviourmentioning

confidence: 95%

Section: Theoretical Backgroundmentioning

confidence: 99%

Section: Predictive Models On Flow Behaviourmentioning

confidence: 99%

Section: Predictive Models On Flow Behaviourmentioning

confidence: 99%

See 2 more Smart Citations

Rheological flow models of banana peel pectin jellies as affected by sugar concentration

Rasidek

Nordin

Rahman

et al. 2018

International Journal of Food Properties

View full text Add to dashboard Cite

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“…It is made in various shape and flavor. Is a taffy-loke food delicacy popular in Malaysia and others neighborhood countries [33].…”

Section: Notesmentioning

confidence: 99%

Challenges in Sustaining the Malay Traditional Kuih among Youth

Hamzah¹,

Karim²,

Othman³

et al. 2015

IJSSH

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Abstract-The purpose of the article is to disclose the challenges in sustaining the Malay traditional kuih with differing levels of acceptance among youth in East Coast Peninsular Malaysia. Malay kuih also known as Malay dessert that referring to a product which uses specific raw ingredients; methods; processes; techniques; materials and utensils; and the recipes have been passed down from one generation to other generations. It is part of Malaysian culture, identity and heritage that should be sustained by all generations especially youth. Throughout observation and interviews with youth, age of 18 to 25 years old who are completed their secondary school and basically come from different family backgrounds, the trend of buying pattern among youth towards Malay traditional kuih were influenced by the family, friends and occasions. Six main themes that have been identified are including family, value, knowledge, motivation, way of life and pecuniary. Although all themes were emphasized by youth during the interviews, a closer look revealed that the themes evaluated quite differently based on their age and background. The exhibited divergences are found to be underpinned by different way of life dispositions, which are extremely important and affecting in shaping and influencing values amongst the youth. The results are promising meaningful understanding of the challenges to sustain the Malay traditional kuih among youth, which are reinforced by its complex culture diversities and globalization.

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Influence of honey types and heating treatment on the rheological properties of glutinous rice flour gels

et al. 2019

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Present study compared the rheological properties of glutinous rice flour (GRF) gel (33.3%, w/v) added with raw bee honey (RBH) or stingless bee honey (SBH) with/without heating treatment. RBH (diatase activity: 12.14 Schade) and SBH (1.53 Schade) significantly reduced the network of GRF gel by lowering the gel viscosity, with RBH having the highest rate of viscosity decrease (-2.74 9 10-5 Pa). As the addition of heated-SBH or heated-RBH did not reduce gel viscosity, it was hypothesised that active diastase played a major role to weaken gel network. This was further supported by the significant and the lowest storage modulus (G 0) value of RBH-GRF gel (5.99 ± 0.02 Pa), as compared to SBH-GRF (6.27 ± 0.04 Pa) and control (6.33 ± 0.04 Pa). A detail of rheological behaviour of the gels was further explained using power law. Overall, this GRF gel model has successfully demonstrated the potential of honey diastase in weakening network of starch-based food.

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Effects of temperature on viscosity of dodol (concoction)

Cited by 24 publications

References 10 publications

Rheological flow models of banana peel pectin jellies as affected by sugar concentration

Rheological flow models of banana peel pectin jellies as affected by sugar concentration

Challenges in Sustaining the Malay Traditional Kuih among Youth

Influence of honey types and heating treatment on the rheological properties of glutinous rice flour gels

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