Rheological Behaviour of Bentonite—Apple Juice Dispersions

Dik, T. A.; Özilgen, Mustafa

doi:10.1006/fstl.1994.1012

Cited by 13 publications

(4 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…, 2002), addition of enzyme (Khalil et al. , 1989; Bhattacharya & Rastogi, 1998) and pH (Dik & Ozilgen, 1994). Rheology of mango pulp and concentrate have been studied by various researchers (Manohar et al.…”

Section: Introductionmentioning

confidence: 99%

The effect of high pressure treatment on rheological characteristics and colour of mango pulp

Ahmed¹,

Ramaswamy

Hiremath

2005

Int J of Food Sci Tech

155

View full text Add to dashboard Cite

The effect of high-pressure (HP) treatment (100-400 MPa for 15 or 30 min at 20°C) on the rheological characteristics and colour of fresh and canned mango pulps was evaluated. Differences were observed in the rheological behaviour of fresh and canned mango pulps treated with HP. Shear stress-shear rate data of pulps were well described by the HerschelBulkley model. The consistency index (K) of fresh pulp increased with pressure level from 100 to 200 MPa while a steady decrease was noticed for canned pulp. For fresh pulp the flow behaviour index decreased with pressure treatment whereas an increasing trend was observed with canned pulp. Storage and loss moduli of treated fresh pulp with HP increased linearly with angular frequency up to 200 MPa for a treatment time of 30 min while a steady decreasing trend was found for processed pulp. No significant variation in colour was observed during pressure treatment.

show abstract

Section: Introductionmentioning

confidence: 99%

The effect of high pressure treatment on rheological characteristics and colour of mango pulp

Ahmed¹,

Ramaswamy

Hiremath

2005

Int J of Food Sci Tech

155

View full text Add to dashboard Cite

show abstract

“…Rheological behaviour of the bentonite-apple juice suspensions agreed with the power law model described in Eqn [1]. Although a different variety of apples were used, the power law index (n = 1.56) was the same as in our previous study (8) and the dilatant fluid behaviour of the bentonite-apple juice suspensions was reconfirmed. An improved form of Eqn [2] is suggested to express the consistency index K as a function of the additive concentrations:…”

Section: Resultsmentioning

confidence: 95%

“…Experimental data were analysed with the same procedure as described by Dik and Ö zilgen (8). Rheological behaviour of the bentonite-apple juice suspensions agreed with the power law model described in Eqn [1].…”

Section: Resultsmentioning

confidence: 99%

Effects of Bentonite Combinations and Gelatin on the Rheological Behaviour of Bentonite – Apple Juice Dispersions

Dik

Katnas

Özilgen

1996

LWT - Food Science and Technology

Self Cite

View full text Add to dashboard Cite

“…In general, pastes of fruits and vegetables mostly indicate pseudoplastic behaviour . Moreover, the various factors affecting rheological behaviour of fruits paste such as temperature (Oomah et al 1999), total soluble solids (Ilicali 1985), particle size (Pelegrine et al 2002) and pH (Dik and Özilgen 1994) are literature in various studies.…”

Section: Introductionmentioning

confidence: 99%

Effect of S. macrosiphon and L. perfoliatum seed gums on rheological characterization of bitter orange (Citrus aurantium L.) and pomegranate (Punica granatum L.) paste blends

et al. 2015

View full text Add to dashboard Cite

The steady shear flow properties of bitter orange and pomegranate pastes and blend of two pastes including 0.5% Salvia macrosiphon (SMG) and L. perfoliatum (LPG) seed gums, two traditional Iranian hydrocolloids, were determined. All treatments exhibited shear-thinning behaviour. LPG added sample showed stronger shear thinning behaviour than the other due to its high molecular weight and intermolecular through hydrogen bonds and polymer entanglement. Ostwald model was found the best model to describe steady shear flow behaviour among different time-independent rheological model applied. Treatments including 0.5% these two seed gums indicated a flow behaviour index less than 0.6 and consistency coefficient raised by increasing concentration from 60°Bx to 76°Bx in bitter orange paste (from 0.55 Pa s n to 32.58 Pa s n ), pomegranate paste (from 0.55 Pa s n to 84.87 Pa s n ) and mix of these two pastes (from 0.64 Pa s n to 56.9 Pa s n ). Oscillatory shear data showed weak gel-like behaviour of bitter orange and pomegranate pastes treatments including seed gums with the elastic modulus predominating over the viscous one at lower frequency. However, after weak gel formation, G″ was higher than G′ in the frequency range of 0.01 to 10 Hz. An Ostwald model was used to describe the changes of viscose modulus with frequency. The results indicate that the elastic properties of bitter orange/ pomegranate paste and bitter orange paste may be increased by the presence of LPG and SMG due to associations of ordered chain segments of these gums, resulting in a weak three-dimensional network.Keywords Bitter orange paste . LPG (L. perfoliatum) . Rheology . (SMG) Salvia macrosiphon . Pomegranate paste IntroductionHydrocolloids which are high molecular weight hydrophilic biopolymer are broadly used in food systems due to thickening, gelling, texture modifying and stabilization properties. They improve functional properties like viscosity, water binding capacity and emulsion stability and also can be used to diverse physical, mechanical and sensorial functions of food. The demand for food hydrocolloids with specific functionality increased in last decade. Among commercial available gums, the hydrocolloids from seeds are of much importance due to their low price, easy extraction and availability .Salvia macrosiphon had a great potential to produce mucilage, when small seeds soaked in water. Razavi et al. (2012) studied gum extraction from S. macrosiphon. The optimum condition was observed at pH 5.5, water to seed ratio 51:1 and 25°C. At the optimum condition, the S. macrosiphon powder contained 79.75% carbohydrate, 8.17% ash, 6.72% moisture, 2.84% protein, 1.67% crude fiber, 0.85% lipid. S. macrosiphon dispersion (1% w/v) indicated shearthinning behaviour, the consistency and flow indices ranged Highlights • Non-Newtonian shear thinning behaviour of LPG and SMG in bitter orange and pomegranate and mix of bitter orange/pomegranate pastes • Stronger shear thinning behaviour of LPG than SMG due to its high molecular weight and pol...

show abstract

Rheological Behaviour of Bentonite—Apple Juice Dispersions

Cited by 13 publications

References 0 publications

The effect of high pressure treatment on rheological characteristics and colour of mango pulp

The effect of high pressure treatment on rheological characteristics and colour of mango pulp

Effects of Bentonite Combinations and Gelatin on the Rheological Behaviour of Bentonite – Apple Juice Dispersions

Effect of S. macrosiphon and L. perfoliatum seed gums on rheological characterization of bitter orange (Citrus aurantium L.) and pomegranate (Punica granatum L.) paste blends

Contact Info

Product

Resources

About