Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 11 3 2024 04 20 Use of microwave for change in rheological properties of Balangu seed mucilage Use of microwave for change in rheological properties of Balangu seed mucilage 212 225 1390 10.22104/ift.2024.6772.2168 FA Fakhreddin Salehi Associate Professor, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran Kimia Samary MSc Student, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran Maryam Tashakori MSc Student, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran Journal Article 2024 03 02 Aqueous solutions of Balangu seeds mucilage (BSM) have high viscosity and exhibit pseudoplastic behavior. The purpose of this study was to analyze the impact of microwave treatment at different time intervals on the rheological behavior of BSM solutions. The finding of this study revealed that the apparent viscosity of BSM solution (non-treated solution) reduced from 0.044 Pa.s to 0.015 Pa.s as the shear-rate (SR) raised continuously from 12.2 s-1 to 171.2 s-1. Additionally, the apparent viscosity of the BSM solutions reduced from 0.029 Pa.s to 0.026 Pa.s as the microwave exposure time increased from 0 to 3 min (SR=37 s-1). The Power law rheological model showed a good performance with the maximum correlation coefficient (>0.9984), and the minimum sum of squared error (SSE) values (<0.0107) and root mean square error (RMSE) values (<0.0298) for all mucilage solutions. The consistency coefficient of BSM solution increased significantly from 0.130 Pa.sn to 0.153 Pa.sn (p<0.05) with increasing microwave exposure time from 0 to 3 min. The flow behavior index of BSM solutions reduced significantly from 0.577 to 0.512 (p<0.05) as the microwave treatment time increased. The results of Casson model showed that the values of the Casson yield stress were between 0.2475 Pa and 0.3294 Pa, and the Casson plastic viscosity were between 0.0666 Pa.s and 0.0845 Pa.s. In total, microwave treatment changed the rheological parameters and reduced the viscosity of BSM. Aqueous solutions of Balangu seeds mucilage (BSM) have high viscosity and exhibit pseudoplastic behavior. The purpose of this study was to analyze the impact of microwave treatment at different time intervals on the rheological behavior of BSM solutions. The finding of this study revealed that the apparent viscosity of BSM solution (non-treated solution) reduced from 0.044 Pa.s to 0.015 Pa.s as the shear-rate (SR) raised continuously from 12.2 s-1 to 171.2 s-1. Additionally, the apparent viscosity of the BSM solutions reduced from 0.029 Pa.s to 0.026 Pa.s as the microwave exposure time increased from 0 to 3 min (SR=37 s-1). The Power law rheological model showed a good performance with the maximum correlation coefficient (>0.9984), and the minimum sum of squared error (SSE) values (<0.0107) and root mean square error (RMSE) values (<0.0298) for all mucilage solutions. The consistency coefficient of BSM solution increased significantly from 0.130 Pa.sn to 0.153 Pa.sn (p<0.05) with increasing microwave exposure time from 0 to 3 min. The flow behavior index of BSM solutions reduced significantly from 0.577 to 0.512 (p<0.05) as the microwave treatment time increased. The results of Casson model showed that the values of the Casson yield stress were between 0.2475 Pa and 0.3294 Pa, and the Casson plastic viscosity were between 0.0666 Pa.s and 0.0845 Pa.s. In total, microwave treatment changed the rheological parameters and reduced the viscosity of BSM. https://jift.irost.ir/article_1390_476b31137d57a35e10adf9425d897ba8.pdf