A COMPARISON OF THE EFFECTS OF VACUUM OVEN, FREEZE VS OVEN DRYING ON THE RHEOLOGICAL AND TEXTURAL ATRIBUTES OF WILD SAGE (SALVIA MACROSIPHON) SEDD GUM

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SALEHI FAKHREDDIN; KASHANINEJAD MAHDI

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Journal: Iranian Journal of Biosystems Engineering Year:2015 | Volume:46 | Issue:2 Page(s): 175-184

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Title

A COMPARISON OF THE EFFECTS OF VACUUM OVEN, FREEZE VS OVEN DRYING ON THE RHEOLOGICAL AND TEXTURAL ATRIBUTES OF WILD SAGE (SALVIA MACROSIPHON) SEDD GUM

Author(s)

SALEHI FAKHREDDIN | KASHANINEJAD MAHDI | Issue Writer Certificate

Keywords

DRYINGQ2

HOT AIRQ2

RHEOLOGYQ3

VACUUMQ2

WILD SAGE SEED GUMQ2

Abstract

To improve food texture, hydrocolloids are widely used as gelling material in food processing systems. Wild sage seed carries a remarkable amount of gum (mucilage) of desirable functional properties. The mucilage also improves the rheological, textural, and as well functional properties of foods. Throughout the present study the effects of different DRYING methods of: HOT AIR DRYING (40, 50, 60, 70 and 80oC), freeze DRYING vs VACUUM oven DRYING on rheological and textural properties of WILD SAGE SEED GUM were investigated. The apparent viscosity of dried gum solutions at shear rate of 60 s-1 varied from 0.162 to 0.344 Pa.s. With increase in oven temperature from 40 to 80oC, the apparent viscosity of gums decreased from 0.271 to 0.162 (shear rate 60 s-1). Heschel- Bulkley’s model was found as the most suitable one to describe the flow behavior of WILD SAGE SEED GUM over the experiment entire processes of ation. DRYING method of the mucilage significantly affects the change of textural characteristics of the prepared gel from the dried gum. The highest values of hardness, stickiness, consistency and adhesiveness of gum texture were recorded for freeze-dried gum, respectively amounting to: 78.2 g, 17.0 g; 794.8 g.s, and 159.2 g.s.

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