MODELING THE FLOW BEHAVIOR OF LOCAL QOUDOMEH SHAHRI GUM AS A FUNCTION OF ROTATIONAL SPEED, CONCENTRATION AND TEMPERATURE AND ITS COMPARISON WITH COMMERCIAL XANTHAN GUM

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BAGHERI H.; GRAILI Z.; KASHANINEJAD M.

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Journal: Journal of Food Technology and Nutrition Year:2017 | Volume:14 | Issue:3 (55) Page(s): 49-58

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Title

MODELING THE FLOW BEHAVIOR OF LOCAL QOUDOMEH SHAHRI GUM AS A FUNCTION OF ROTATIONAL SPEED, CONCENTRATION AND TEMPERATURE AND ITS COMPARISON WITH COMMERCIAL XANTHAN GUM

Author(s)

BAGHERI H. | GRAILI Z. | KASHANINEJAD M. | Issue Writer Certificate

Keywords

BINGHAM MODELQ2

QODUMEH SHAHRIQ2

RHEOLOGICAL PROPERTIESQ1

Abstract

Introduction: Regarding the increase of hydrocolloids application in food industry and high price of commercial gums, the use of local hydrocolloids might be considered quite important. Therefore the study of local gums and its comparison with the commercial gums in different operations in industry might be considered essential.Materials and Methods: In this research, the rheological behavior and apparent viscosity of Qoudomeh shahri gum was investigated at four different concentrations (0.5-2%), temperatures (30–40oC with 5 degree intervals), and rotational speeds (up to 200 rpm) and was compared with commercial Xanthan gum and also for modeling and fitting the experimental data tow Power law and BINGHAM MODELs were applied.Results: The results showed that by increasing the temperature and rotational speed the apparent viscosity of both gums decreased and by increasing the concentration of both gums the apparent viscosity increased. Consistency index in QODUMEH SHAHRI gum solutions was lower than Xanthan gum solutions and in a constant concentration, the Xanthan gum solution has a higher consistency index. Evaluation of the rheological models showed that the power law model described the rheological behavior of the xanthan solutions with high determination coefficients, R2 and low SE, while the BINGHAM MODEL described the rheological behavior of the QODUMEH SHAHRI solutions with high determination coefficients, R2 and low SE Conclusion: The rheological characteristic of QODUMEH SHAHRI gum is quite similar to commercial xanthan gum, therefore this gum might be applied as a commercial xanthan gum.

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APA: Copy

BAGHERI, H., GRAILI, Z., & KASHANINEJAD, M.. (2017). MODELING THE FLOW BEHAVIOR OF LOCAL QOUDOMEH SHAHRI GUM AS A FUNCTION OF ROTATIONAL SPEED, CONCENTRATION AND TEMPERATURE AND ITS COMPARISON WITH COMMERCIAL XANTHAN GUM. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 14(3 (55)), 49-58. SID. https://sid.ir/paper/143380/en

Vancouver: Copy

BAGHERI H., GRAILI Z., KASHANINEJAD M.. MODELING THE FLOW BEHAVIOR OF LOCAL QOUDOMEH SHAHRI GUM AS A FUNCTION OF ROTATIONAL SPEED, CONCENTRATION AND TEMPERATURE AND ITS COMPARISON WITH COMMERCIAL XANTHAN GUM. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2017;14(3 (55)):49-58. Available from: https://sid.ir/paper/143380/en

IEEE: Copy

H. BAGHERI, Z. GRAILI, and M. KASHANINEJAD, “MODELING THE FLOW BEHAVIOR OF LOCAL QOUDOMEH SHAHRI GUM AS A FUNCTION OF ROTATIONAL SPEED, CONCENTRATION AND TEMPERATURE AND ITS COMPARISON WITH COMMERCIAL XANTHAN GUM,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 14, no. 3 (55), pp. 49–58, 2017, [Online]. Available: https://sid.ir/paper/143380/en

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