Effect of Drying Methods on the Rheological Properties of Sugar Beet Pulp Pectin

被引：5

作者：

Huang, Xin ^{[1
]}

Li, Dong ^{[2
]}

Wang, Li-Jun ^{[1
]}

Adhikari, Benu ^{[3
]}

Chen, Xiao Dong ^{[4
]}

机构：

[1] China Agr Univ, Beijing Key Lab Funct Food Plant Resources, Coll Food Sci & Nutr Engn, POB 50,17 Qinghua Donglu, Beijing 100083, Peoples R China

[2] China Agr Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Coll Engn, Natl Energy R&D Ctr Nonfood Biomass, Beijing, Peoples R China

[3] RMIT Univ, Sch Appl Sci, City Campus, Melbourne, Vic 3001, Australia

[4] Soochow Univ, Sch Chem & Environm Engn, Suzhou, Jiangsu, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD ENGINEERING | 2017年 / 13卷 / 04期

关键词：

rheological properties; drying methods; sugar beet pulp pectin; FUNCTIONAL-PROPERTIES; ALCOHOL PRECIPITATION; EXTRACTION; YIELD; FILTRATION; PURITY;

D O I：

10.1515/ijfe-2016-0165

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of drying methods on the rheological properties (apparent viscosity, storage (G') and loss (G") moduli, creep behavior) of sugar beet pulp pectin (SBPP) was investigated using steady shear, frequency sweep, activation energy and creep-recovery tests. SBPP was extracted from sugar beet and dried using freeze (FD), hot air (HD), vacuum (VD) and spray (SD) drying methods. The HD sample showed highest apparent viscosity and the VD sample had the highest activation energy. The 1 % (w/v) samples had higher activation energy than 2 % (w/v) samples. The G and G" versus angular frequency data followed the Power Law model reasonably well (R-2 > 0.915). The FD sample deformed the most during the creep test.

引用

页数：10

共 50 条

[21] The Effect of Pectin and Pulp on the Rheological Properties of the Sugar Cooking Liquid from the Processing of Preserved Cherry Tomato
Cheng, Huan
Yao, Shuting
Zhou, Shengyi
Wu, Wenyan
Liu, Donghong
Ye, Xingqian
Journal of Chinese Institute of Food Science and Technology, 2021, 21 (02) : 144 - 151
[22] Effects of sugar beet pulp on the microstructure, rheological and textural properties of set yogurt
Bo, Li-Ying
Pan, Zhi-Qin
Du, Guo-Jun
Song, Zhi-Qiang
Song, Chun-Li
Jian, Ren
An, Jing-Jing
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2025, 78 (01)
[23] Effects of sugar beet pectin on the pasting, rheological, thermal, and microstructural properties of wheat starch
Xu, Lei
Ren, Jinyun
Wang, Xin
Bai, Zhaoliang
Chai, Shihao
Wang, Xiaole
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2023, 253
[24] Optimization of production yield and functional properties of pectin extracted from sugar beet pulp
Lv, Cheng
Wang, Yong
Wang, Li-jun
Li, Dong
Adhikari, Benu
CARBOHYDRATE POLYMERS, 2013, 95 (01) : 233 - 240
[25] Effects of pH and high hydrostatic pressure on the structural and rheological properties of sugar beet pectin
Peng, Xiao-yan
Mu, Tai-hua
Zhang, Miao
Sun, Hong-nan
Chen, Jing-wang
Yu, Ming
FOOD HYDROCOLLOIDS, 2016, 60 : 161 - 169
[26] Spectroscopic estimation of feruloyl groups in sugar beet pulp and pectin
Synytsya, A
Copíková, J
Jankovská, P
Matejka, P
Machovic, V
INTERNATIONAL SUGAR JOURNAL, 2003, 105 (1258): : 481 - 488
[27] Utilization of Pectin Extracted Sugar Beet Pulp for Composite Application
Liu, Bo
Zhang, Jinwen
Liu, Linshu
Hotchkiss, Arland T.
JOURNAL OF BIOBASED MATERIALS AND BIOENERGY, 2012, 6 (02) : 185 - 192
[28] Effect of Cross-linked Sugar Beet Pectin on the Gelatinization，Rheological and Retrogradation Properties of Waxy Corn Starch
Xu H.
Zhang Q.
Yan J.
Wang X.
Wang X.
Chen X.
Xu L.
Journal of Chinese Institute of Food Science and Technology, 2023, 23 (06) : 103 - 111
[29] Emulsifying properties of sugar beet pectin microgels
Stubley, Samuel J.
Cayre, Olivier J.
Murray, Brent S.
Torres, Isabel Celigueta
FOOD HYDROCOLLOIDS, 2023, 137
[30] Elucidation of the emulsification properties of sugar beet pectin
Williams, PA
Sayers, C
Viebke, C
Senan, C
Mazoyer, J
Boulenguer, P
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2005, 53 (09) : 3592 - 3597

← 1 2 3 4 5 →