Rheological Properties of Sonicated Guar, Xanthan and Pectin Dispersions

被引：72
|
作者：
Tiwari, B. K. [1 ]
Muthukumarappan, K. [1 ,2 ]
O'Donnell, C. P. [1 ]
Cullen, P. J. [3 ]
机构：
[1] Univ Coll Dublin, UCD Sch Agr Food Sci & Vet Med, Dublin 4, Ireland
[2] S Dakota State Univ, Dept Agr & Biosyst Engn, Brookings, SD 57007 USA
[3] Dublin Inst Technol, Sch Food Sci & Environm Hlth, Dublin, Ireland
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2010年 / 13卷 / 02期
关键词：
Hydrocolloid; Power ultrasound; Rheology; ULTRASOUND; FOOD; DECONTAMINATION; HYDROCOLLOIDS; SONOCHEMISTRY; INACTIVATION; GUM;
D O I：
10.1080/10942910802317610
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The influence of high intensity ultrasound on the rheological characteristics of guar, xanthan, and pectin dispersions was investigated. Guar 1%, xanthan 1% and pectin 2% (w/v) dispersions were sonicated at varying intensity levels of 3.7, 6.3, 8.1, and 10.1 W/cm2 for 5 min at 25oC. Significant differences were observed in the rheological characteristics of each sonicated hydrocolloid dispersion studied. Sonication affected the consistency index (k), flow behaviour index (n) and complex power law constants (a and b). No recovery was observed in the structure breakdown after a 24-h storage period. Changes in the rheological properties of guar and pectin dispersions were significantly higher than that of xanthan dispersions.
引用
收藏
页码：223 / 233
页数：11
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