Steady shear flow properties of Cordia myxa leaf gum as a function of concentration and temperature

Chaharlang, Mahmood; Samavati, Vahid

doi:10.1016/j.ijbiomac.2015.04.049

Cited by 19 publications

(15 citation statements)

References 33 publications

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“…The thixotropic features of samples were measured by applying hysteresis tests. σ (Pa)– γ (s −1 ) consequences were analyzed by various models comprising Power law (Cengiz, Dogan, & Karaman, ), Herschel–Bulkley (Naji‐Tabasi & Razavi, ), Bingham (Khalili Garakani et al, ), Casson (Razmkhah, Razavi, & Mohammadifar, ), Heinz (Song, Kim, & Chang, ), and Mizrahi–Berk models (Mizrahi & Berk, ) as follows:

σ = k {(γ^{.})}^{n_{normalp}}

σ = k_{H} {(γ^{.})}^{n_{normalH}} + σ_{0 normalH} .

σ = k_{B} γ^{.} + {σ_{0 B}}^{.}

σ^{0.5} = k_{C} {(γ^{.})}^{0.5} + {σ_{0}}^{0.5} .

σ^{\frac{2}{3}} = k_{H} {(γ .)}^{\frac{2}{3}} + {σ_{0}}^{\frac{2}{3}} .

σ^{0.5} = k_{M} {(γ .)}^{n_{normalM}} + {σ_{0}}^{0.5} .

where k is the consistency coefficient (Pa s n ), σ 0 is the yield stress (Pa), and n is flow behavior index (dimensionless) (Chaharlang & Samavati, ).…”

Section: Methodsmentioning

confidence: 99%

“…where k is the consistency coefficient (Pa s n ), σ 0 is the yield stress (Pa), and n is flow behavior index (dimensionless) (Chaharlang & Samavati, 2015).…”

Section: Steady Shear Flow Calculations Shear Stress-shear Rate Relmentioning

confidence: 99%

“…The steady shear flow rheometry is used as shear stress–shear rate and shear stress–time experiments for evaluation of time‐independent (shear thinning) and time‐dependent (thixotropic) behavior of hydrocolloid solutions (Saadatabadi, Nourani, & Emadi, ). Several models can be used for modeling of resulted data; the most important of them has been used in this research (Chaharlang & Samavati, ).…”

Section: Introductionmentioning

confidence: 99%

“…Several models can be used for modeling of resulted data; the most important of them has been used in this research (Chaharlang & Samavati, 2015).…”

mentioning

confidence: 99%

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Comprehensive study of intrinsic viscosity, steady and oscillatory shear rheology of Barhang seed hydrocolloid in aqueous dispersions

Niknam

Ghanbarzadeh

Ayaseh

et al. 2019

J Food Process Engineering

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Barhang seed (Plantago major seed [PMS]) is rich of gum and can be potentially used as a new hydrocolloid in foodstuffs for different purposes. Rheological behaviors of hydrocolloids are the most important features of them in food applications. For this reason, the different rheological behaviors of the PMS gum in aqueous solutions were determined. The PMS gum solutions showed shear thinning and thixotropic behaviors depend on concentrations. The resulted data from steady shear flow tests demonstrated that the stress–shear rate, apparent viscosity–shear rate, and stress–time data were well fitted in Herschel–Bulkley, Carraeu, and Figuni–Shoemaker models with high R2 and lower RMSE values. In strain and frequency sweep experiments, the PMS solutions with 0.1 and 0.5% wt/vol concentration indicated viscous‐like behavior which related to lack of strong interactions in the structure however, the samples with 1 and 2% wt/vol showed gel‐like behavior which was attributed to more stable interactions between polysaccharide chains. Intrinsic viscosity of this hydrocolloid was in the range of 19.211–19.683 dL/g, which indicates random coil structure of PMS gum in solution. Practical applications The most important functional property of hydrocolloids is thickening features, which are related to their ability in enhancing of viscosity and formation of gel structure at relatively low concentration. Thickening and viscoelastic properties of hydrocolloids have critical role in consumer acceptance and stability of different food products such as fruit juices, sauces, ready jells, and desserts. Hence, identification and determination of properties of new food hydrocolloids are interested in food industries.

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σ = k {(γ^{.})}^{n_{normalp}}

σ = k_{H} {(γ^{.})}^{n_{normalH}} + σ_{0 normalH} .

σ = k_{B} γ^{.} + {σ_{0 B}}^{.}

σ^{0.5} = k_{C} {(γ^{.})}^{0.5} + {σ_{0}}^{0.5} .

σ^{\frac{2}{3}} = k_{H} {(γ .)}^{\frac{2}{3}} + {σ_{0}}^{\frac{2}{3}} .

σ^{0.5} = k_{M} {(γ .)}^{n_{normalM}} + {σ_{0}}^{0.5} .

where k is the consistency coefficient (Pa s n ), σ 0 is the yield stress (Pa), and n is flow behavior index (dimensionless) (Chaharlang & Samavati, ).…”

Section: Methodsmentioning

confidence: 99%

“…where k is the consistency coefficient (Pa s n ), σ 0 is the yield stress (Pa), and n is flow behavior index (dimensionless) (Chaharlang & Samavati, 2015).…”

Section: Steady Shear Flow Calculations Shear Stress-shear Rate Relmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…Several models can be used for modeling of resulted data; the most important of them has been used in this research (Chaharlang & Samavati, 2015).…”

mentioning

confidence: 99%

See 2 more Smart Citations

Comprehensive study of intrinsic viscosity, steady and oscillatory shear rheology of Barhang seed hydrocolloid in aqueous dispersions

Niknam

Ghanbarzadeh

Ayaseh

et al. 2019

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…Shear stress and apparent viscosity were recorded as a function of shear rate. Shear stress (σ)–shear rate ( γ ∘ ) results were fitted with different models including power law (Adeli & Samavati, ), Herschel–Bulkley (Salehi, Kashaninejad, & Behshad, ), Bingham (Razavi, Taheri, & Quinchia, ), Casson (Koocheki, Taherian, & Bostan, ), Heinz (Song, Kim, & Chang, ), and Mizrahi–Berk (Mizrahi & Berk, ) models:

σ = k {(γ^{.})}^{n_{p}} .

σ = k_{H} {(γ^{.})}^{n_{H}} + {σ_{0 H}}^{.}

σ = k_{B} γ^{.} + {σ_{0 B}}^{.}

σ^{0.5} = k_{C} {(γ^{.})}^{0.5} + σ_{0}^{{0.5}^{.}}

σ^{\frac{2}{3}} = k_{H} {(γ^{.})}^{\frac{2}{3}} + {σ_{0}}^{\frac{2}{3}}^{.}

σ^{0.5} = k_{M} {(γ^{.})}^{n_{M}} + σ_{0}^{{0.5}^{.}}

where σ is the shear stress (Pa), γ ∘ is the shear rate ( per s), k is the consistency coefficient (Pa·s n ), σ 0 is the yield stress (Pa) and n is flow behavior index (dimensionless) (Chaharlang & Samavati, ).…”

Section: Methodsmentioning

confidence: 99%