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The rheological behaviors and morphological characteristics of different food hydrocolloids ground to sub-micro particles: in terms of temperature and particle size

  • Mahmut DoganEmail author
  • Duygu Aslan
  • Vildan Gurmeric
Original Paper

Abstract

Temperature sweep tests and steady shear properties of five different food hydrocolloids (guar gum, xanthan gum, carboxymethylcellulose, pectin and carrageenan) in two different particle sizes groups have been determined at 25, 40, 60 and 80 °C in 1% aqueous solution. Also, the Scanning Electron Microscopy (SEM) images of gums were taken to investigate the morphological properties of the samples. The particle size and processing temperature significantly affected all rheological parameters of the hydrocolloid solutions. The flow behavior of the samples was fitted to Ostwald de Waele model (R2 = 0.959). The highest n value was recorded at 60 °C for all samples. The most drastic changes in consistency coefficient (K) values of the samples were observed in carrageenan solution and it was ranged from 0.013 to 1.774 Pa.sn before the size reduction and from 0.007 to 0.337 Pa.sn after the size reduction process. As the consistency coefficient (K) and apparent viscosity (η50) decreased with the temperature, the flow behavior index increased in both group of samples. As a result, it was concluded that the increase in processing temperature and size reduction process caused a decrease in resistance of hydrocolloid solutions subjected to the deformation, which is a very important factor affecting the quality and good mouth-feel of products.

Keywords

Hydrocolloids Rheology Particle size reduction SEM 

Notes

Acknowledgements

The authors would like to thank the Unit of Scientific Investigations and Project in Erciyes University for its financial support of this work under the project number of FBA-2012-4077.

Compliance with ethical standards

Conflict of interest

The authors declare no conflict of interest.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2017

Authors and Affiliations

  1. 1.Department of Food Engineering, Engineering CollegeErciyes UniversityKayseriTurkey
  2. 2.TAGEM Food Analysis Center Co.Erciyes University TechnoPark AreaKayseriTurkey

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