APPLICATION OF RHEOLOGICAL MODELING IN FOOD EMULSIONS

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SAMAVATI VAHID; EMAM JOMEH ZAHRA; MOHAMMADIFAR MOHAMMAD AMIN; OMID MAHMOUD; MEHDINIA ALI

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Journal Paper

Paper Information

Journal: Iranian Journal of Chemistry and Chemical Engineering Year:2012 | Volume:31 | Issue:2 (62) Page(s): 71-83

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Title

APPLICATION OF RHEOLOGICAL MODELING IN FOOD EMULSIONS

Author(s)

Keywords

MODELING

FLOW CURVES

SCALING

TRAGACANTH GUM (TG)

Abstract

Various SCALING methods such as relative viscosity, Peclet and Reynolds SCALING were used to find the best SCALING law. SCALING and MODELING of the ﬂow curves of various model emulsions consist of Tragacanth Gum (TG) (0.5, 1 % wt), Oleic acid (5, 10% v/v) and WPI (2, 4 % wt) were investigated and the best models were selected. As these emulsions are non-Newtonian, they do not obey the usual, simple SCALING laws. When the apparent viscosity is reduced to relative viscosity of the medium at zero shear rate, a distinct reduced ﬂow curve is obtained, regardless of TG, oleic acid and WPI concentrations. This will lead to a technique of simplifying complex non-Newtonian ﬂow curves and therefore predicting the rheological ﬂow curves and ﬂuid mechanics when different modiﬁers are added to food emulsions. The flow behavior of all samples was successfully modeled with Cross, power law and Ellis models and power law model was found as the better model to describe the flow behavior of dispersions. Results showed that both G' and G'' increased with TG, oleic acid and WPI concentrations with pronounce effect of TG content.

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APA: Copy

SAMAVATI, VAHID, EMAM JOMEH, ZAHRA, MOHAMMADIFAR, MOHAMMAD AMIN, OMID, MAHMOUD, & MEHDINIA, ALI. (2012). APPLICATION OF RHEOLOGICAL MODELING IN FOOD EMULSIONS. IRANIAN JOURNAL OF CHEMISTRY AND CHEMICAL ENGINEERING (IJCCE), 31(2 (62)), 71-83. SID. https://sid.ir/paper/627907/en

Vancouver: Copy

SAMAVATI VAHID, EMAM JOMEH ZAHRA, MOHAMMADIFAR MOHAMMAD AMIN, OMID MAHMOUD, MEHDINIA ALI. APPLICATION OF RHEOLOGICAL MODELING IN FOOD EMULSIONS. IRANIAN JOURNAL OF CHEMISTRY AND CHEMICAL ENGINEERING (IJCCE)[Internet]. 2012;31(2 (62)):71-83. Available from: https://sid.ir/paper/627907/en

IEEE: Copy

VAHID SAMAVATI, ZAHRA EMAM JOMEH, MOHAMMAD AMIN MOHAMMADIFAR, MAHMOUD OMID, and ALI MEHDINIA, “APPLICATION OF RHEOLOGICAL MODELING IN FOOD EMULSIONS,” IRANIAN JOURNAL OF CHEMISTRY AND CHEMICAL ENGINEERING (IJCCE), vol. 31, no. 2 (62), pp. 71–83, 2012, [Online]. Available: https://sid.ir/paper/627907/en

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