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Effect of Concentration and Temperature on Flow Properties of Alyssum homolocarpum Seed Gum Solutions: Assessment of Time Dependency and Thixotropy

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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 a rotational viscometer. The experimental data were fitted with three time-dependent rheological models, namely second-order structural kinetic model, Weltman model, and first-order stress decay model with a non-zero stress value. The rate constant and extent of viscosity strongly depended on the shear rate, gum concentration, and temperature. It was found that A. homolocarpum seed gum samples exhibited shear thinning and thixotropic behavior for all concentrations and temperatures. The amount of structural breakdown decreased with shear rate, but it did not have a general trend with concentration and temperature. The extent of thixotropy increased with increasing gum concentration and decreased with increasing temperature and shear rate. In this work, the decay rate constant generally increased with increasing shear rate; however, it did not have any trend with concentration and temperature.

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Acknowledgement

The authors wish to thank Dr. Taherian from Food Research and Development Center, Agriculture & Agri-Food Canada, and Dr. Hojjat Karazhiyan from Ferdowsi University of Mashhad for their valuable comments that helped us to improve our work.

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  1. Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box 91775-1163, Mashhad, Iran

    Arash Koocheki & Seyed M. A. Razavi

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  1. Arash Koocheki
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  2. Seyed M. A. Razavi
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Correspondence to Arash Koocheki.

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Koocheki, A., Razavi, S.M.A. Effect of Concentration and Temperature on Flow Properties of Alyssum homolocarpum Seed Gum Solutions: Assessment of Time Dependency and Thixotropy. Food Biophysics 4, 353–364 (2009). https://doi.org/10.1007/s11483-009-9134-7

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  • DOI: https://doi.org/10.1007/s11483-009-9134-7

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