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Rheological characteristics of inulin solution at low concentrations: Effect of temperature and solid content

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Abstract

The rheological properties of inulin solution was investigated at different solid content (Xs) ranging from 1 to 12 % at wide range of temperatures ranging from 10 to 85 °C. The rheological parameter shear stress was measured upto a shear rate of 300 s−1 using concentric cylinders attachment by controlled stress rheometer. The investigation showed that the inulin solution behaved like Newtonian liquid and viscosity (η) was in the range 2.0998 to 3.2439 mPa s depending upon the concentration and temperature studied. The temperature dependency of Newtonian viscosity of inulin solution was described by Arrhenius equation (r > 0.88, p < 0.05) and activation energy (Ea) for viscous flow was in the range 2.111 to 3.013 kJ/mol depending upon the solid content studied. The flow activation energy (Ea) of inulin solution was significantly (p < 0.05) affected by solid content and described by exponential type equation (r = 0.9646, rmse% = 1.07, p < 0.001). Effect of solid content on Newtonian viscosity was described by linear as well as power law models depending upon the temperature studied. The combined effect of temperature and solid content on Newtonian viscosity of inulin solution was described by power law type equation and represented as η = 0.8835* (Xs)0.0731 *Exp(296.410/T), (r = 0.9538, p < 0.001, rmse% = 0.15) Where η is Newtonian viscosity in mPa s, Xs is solid content in % and T is temperature in Kelvin (K).

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Abbreviations

η:

Newtonian viscosity in mPa s

Xs :

solid content in %

T:

temperature in Kelvin (K)

Σ:

shear stress (Pa)

K:

consistency index (Pa sn)

γ:

shear rate (s−1)

η∞ :

Material constant/ pre-exponential coefficient/frequency factor (Pa s)

Ea :

activation energy of viscous flow (J/mol)

R:

Gas constant (J/mol K)

a:

b, c, d, empirical constants

n:

flow behavior index (−)

Wexp :

the experimental value

Wcal :

the calculated value

n:

number of data sets

rmse:

root mean square error

r:

correlation coefficient

CMC:

Carboxymethylcellulose

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Acknowledgments

The authors thank Dr H V Batra, Director, Defence Food Research Laboratory, Mysore, India for constant encouragement and permission for publication of this research work.

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Authors and Affiliations

  1. Food Engineering and Packaging Division, Defence Food Research Laboratory, Siddarthanagar, Mysore, 570 011, India

    R. Kumar, T. Kathiravan, S. Vijayalakshmi & S. Nadanasabapathi

  2. Fruits and Vegetable Technology Division, Defence Food Research Laboratory, Siddarthanagar, Mysore, 570 011, India

    S. Manjunatha & P. S. Raju

Authors
  1. R. Kumar
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  2. S. Manjunatha
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  3. T. Kathiravan
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  4. S. Vijayalakshmi
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  5. S. Nadanasabapathi
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  6. P. S. Raju
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Corresponding author

Correspondence to R. Kumar.

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Research highlights

Inulin is a heterogenous fructose polymers and used as an important functional food ingredient used as prebiotic, reduced calorie value, dietrary fibre, texturizing and encapsulating agent. Rheological parameters are critical and used to determine the functional and textural characteristics of food products. In this study, rheological properties of inulin was studied as a function of solid content and temperature. The effect of solid content on viscosity followed by linerar and Power law type relation depending upon the temperature.

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Kumar, R., Manjunatha, S., Kathiravan, T. et al. Rheological characteristics of inulin solution at low concentrations: Effect of temperature and solid content. J Food Sci Technol 52, 5611–5620 (2015). https://doi.org/10.1007/s13197-014-1671-5

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  • DOI: https://doi.org/10.1007/s13197-014-1671-5

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