Effect Of Different Gums On Rheological Properties Of Slurry

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Properties of Frankfurter-type Sausages with Pork Back-fat

Jul 22, 2019 2004), and gums (Mittal and Barbut, 1994). When using fat replacers, a careful approach is needed in order to achi-eve the appearance and technological, rheological and sen-*Corresponding author: Han-Sul Yang, Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju 52828, Korea. Tel: +82-55-772-1948, Fax: +82-55-772

Optimization of Ultrasound-assisted Extraction of Quince Seed

gums have been optimized by previous researchers (Cui et al., 1994; Wu et al., 2007). Rheological properties are considered to be directly related to the structural features (Amin et al., 2007) and strongly depend on the source of gum, concentration, chemical composition, extraction method

Miscibility Studies of Cashew Gum and Khaya Gum Exudates in

gums were prepared and their viscosities at temperature range (30-70) oC were determined. Another 1 %w/v concentrations of each of the gums were studied with different concentrations of KCl, AlCl 3, KBr i.e, (0.2, 0.4, 0.6, 0.8 and 1.0M). Viscosity values of the blends and the pure gums at different concentrations of the salts as

Analytical Solution for Rheological Properties Effects on Two

gums), foods, pharmaceuticals, agricultural chemicals, synthetic propellants, and slurry fuels. Many articles on analytic solution for two-phase laminar stratified pipe flow are available in the extant literature. [1-6]. However, some information is available for the cases when the liquid phase is non-Newtonian which mostly are concerned to

Xanthan effect on swelling, solubility and viscosity of wheat

synergistic interactions of starch and gums. Christianson (1982) and Christianson et al. (1981) believe that gums form stable associations with starch solubles, which increase the viscosity of starch gum mixtures. Alloncle et al. (1989) assume that the synergistic effect between starch and gums was observed because of different polymers phase


with different modified starches at 10 % level as depicted in Table1. The substituted flour was analyzed for its rheological characteristic and then utilized in the development of bread so as to evaluate the incorporation of modified starches on dough and bread properties, respectively. Table 1.

International Conference on Advances in Materials and

ISBN: 978-1-5108-5924-1 ISSN: 1757-8981 International Conference on Advances in Materials and Manufacturing Applications (IConAMMA-2017) Bengaluru, India


industrial applications because of their good pasting and rheological properties [5]. These pasting and rheological properties can be modified in order to reach the desired properties from the product. Studies showed that different gums were used to improve gelatinization and rheological behavior of starch [6].

Physicochemical Characteristics of Non-Starch Polysaccharides

This research mainly focused on isolation of non-starch polysaccharide (NSP) from different parts of cassava tuber by using water extraction and to evaluate the effect of NSP addition into flour on nutritional composition, swelling and solubility, pasting properties and dough characteristics by farinograph and extensograph.


(4) Rheological Aid: An appropriate binder type and concentration controls flow properties of a paste or slurry. e.g. different polymers are used in ceramic injection molding mixes. (5) Body Plasticizer: A matrix of binder in a pressing powder, extrudate, or coating is used to provide plastic deformation behaviour to the system containing brittle

Rheological properties of low fat yogurt containing cress

added to yogurt formulation and its rheological properties are evaluated using a rotational vis-cometer. Different famous rheological models have been used to fit shear stressshear rate - data s. The results demonstrated that cress seed gum has a good potential to be used as a stabi-lizer in yogurt formula.

Dependence of concentration and heating-cooling rate on

The rheological properties of PLSM are of high interest in world due to its widespread usage in the traditional pharmaceutical prescriptions [19]. As a result of diversity in different gum structures and extrinsic conditions within the fluid food systems, the rheological behaviors are different from one gum solution to another [14].

Studies on some physico-chemical properties of khaya

Effect of storage time on viscosity. Different concentrations (2.0, 5.0 and 10 %w/v) of khaya gum mucilage were prepared and their viscosities at a range of storage temperatures (28 40 °C) were determined over a period of 21 days, using a Brookfield viscometer as described above. RESULTS AND DISCUSSION Gums are polysaccharides with numerous

Development and Evaluation of Novel Cordia myxa Fruit Gum

v/v). The slurry was stirred using mechanical stirrer for 30 min with heating and was kept aside overnight. To remove debris, the slurry was filtered through muslin cloth and added to acetone to precipitate the gum. Finally, the precipitates were dried in an oven at temperature not exceeding 50˚C. The dried gum was grounded to obtain fine powder.

Wen Jiao Han, Yu Zhen Dong and Hyoung Jin Choi

May 04, 2017 viscoelastic properties, polymeric additives strongly influence the turbulent flow characteristics, even when used in small quantities. High levels of DR can be obtained when polymers are added to the turbulent flow [17]. It is also possible to customize polymers to harness the specific characteristics of different polymers.


in the maize starch slurry, whereas the formulation of cassava starch increased viscosity (Figure 1). These different behaviors could be related to the different interactions between the gum and the cassava and maize starches. The presence of gum may have reduced the mobility of cassava starch molecules in

New eco-friendly low-cost binders for Li-ion anodes

runaway [9, 18]. All these noxious properties extend their effect on the recycling procedure of components at the end of battery life. For all these reasons, one of the goals for future research on battery technologies is the develop-ment of greener, cheaper, and electrochemically stable electrode binders [16]. Several of these problems could

Effect of Chitosan Additions on Physical and Rheological

properties demanded. However, the expensive and chemical reagents will be disadvantages. An alternative to blending of native starch with polysaccharide hydrocolloids (gums) can alter the gelatinization and rheological characteristics of starches. It is well known that addition of hydrocolloids to starch suspension

Effects of Mucilage on the Pasting, Thermal and

Tropical roots and tubers generally contain different levels of mucilage. These mucilage s exhibit unique rheological properties with considerable potential as food thickener and stabilizer (Fedeniuk & Biliaderis, 1994). The beneficial effects of mucilage in pasting properties of tuber crops products has been recognized and applied

Influence of Selected Salts and Sugars on the Rheological

rheological properties of BSG. The time-independent properties of semi-dilute sage seed gum solution were affected by the different sugars and salts (Yousefi et al., 2016). Steady-shear flow behavior of semi-dilute guar gum was investigated by Chenlo et al. (2011) and a synergic impact on the

Starch Value Addition by Modification

nealing brings in significant changes in some of its properties.21 Pre-gelatinization is the simplest of all starch modifications. It is effected by the cooking of aqueous starch slurry and subse-quent drum drying. These starches are very useful in the prepa-ration of ready-to-eat convenience foods, they give a palatable

Quality of Jelly Candy Made of Acid-Thinned Starch Added with

different non-starch polysaccharides (pectin, carboxymethyl cellulose (CMC) and sodium alginate) at various addition levels were characterized. Pasting and flow properties of the jelly candy slurry were modified to different extents. Generally, pasting temperature, peak viscosity, and trough


rheological properties of flour-water suspension. The rheological properties have been studied in the presence of oil. It was found that the viscosity decreased slightly with the addition of oil. It showed shear-thinning behaviour of flour. To attain the stability of flour-water-oil solution, a

Effect of Concentration and Temperature on Flow Properties of

Abstract Effects of different shear rates (14, 25, and 50 s−1), gum concentrations (3%, 3.5%, and 4%), and temperatures (5 65 °C) on flow properties of Alyssum homolocarpum seed gum solutions were investigated using arotationalviscometer.Theexperimentaldatawerefitted with three time-dependent rheological models, namely


In the study of Rojas et al.,[15] the effect of several hydro-colloids on the pasting properties and gelling behaviour of wheat flour was investigated by using DSC. In the literature, there is negligible research on dielectric and thermal properties of gluten-free rice cake batters containing different types of gums. In order to understand

A rheological evaluation of concentrated casein systems as

a different approach is used in this research. The production of an acid-casein-based functional ingredient is currently being optimized and it is the aim of the current study to examine the effect of various CaCl 2 concentrations on the rheological and textural profile of the resulting material as well as on its yield. MATERIALS AND METHODS

PAPER OPEN ACCESS Effect of Different Gums on Rheological

The addition of gums has favourable effect on rheological properties of various water- based drilling fluids, which is a slurry formulated by the combination of water, bentonite and some additives. Some gums like Guar gum and Xanthan gum are used to control the rheological property and filtrate loss required in water-based drilling fluids.

Effect of drying methods and storage - Longdom Publishing SL

effect, there is need for okra to be dried, processed (for the purpose of preservation) and stored for later use. This study therefore, was carried out to determine the effects of processing (blanching, oven and sun drying) and storage on the selected properties of dehydrated okra. Materials and Methods. The okra variety used for this study was


Table 1. The pasting properties of pigeon flour are profoundly influenced by the addition of different hydrocolloids. Suspension of pigeon pea flour and hydrocolloid is a complex system of starch, protein and hydrocolloids that gels to form a paste. The pasting properties of the different pigeon pea flour and hydrocolloid

Physicochemical and Emulsifying Properties of Barijeh (Ferula

Although the effect of increasing gum concentration on decreasing surface tension was significant, this reduction was limited. The two 0.2 % and 0.4 % gum concentrations had significantly less surface tensions than 0.0 % gum concentration and more than the last ones. This result was similar to most gums such as Arabic gum, guar and fenugreek

Development of camel and cow's milk, low‐fat frozen yoghurt

In this study, the effect of different concentrations (0.2%, 0.1%, and 0%) of some plant seed gums (Qodume Shahri (Lepidium perfoliatum) and cress (Lepidium sativum)) as the stabilizer on the flow behavior, textural, and sensory properties of frozen yo-ghurt produced from camel and cow's milk was investigated. The results showed

Determination of Temperature-Dependent Coefficients of

Feb 18, 2021 Abstract: The rheological properties of tamarind seed polymer are characterized for its possible commercialization in the food and pharmaceutical industry. Seed polymer was extracted using water as a solvent and ethyl alcohol as a precipitating agent. The temperature s effect on the rheological behavior of the polymeric solution was studied.