Use of microwave for change in rheological properties of Balangu seed mucilage

Document Type : Research Article

Authors

1 Associate Professor, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran

2 MSc Student, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran

Abstract

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.

Graphical Abstract

Use of microwave for change in rheological properties of Balangu seed mucilage

Highlights

  • Viscosity of Balangu seed gum dispersion reduced with increasing microwave treatment time.
  • Power law model was the best equation to describe flow behaviour of the gum dispersion.
  • Consistency coefficient of gum solution increased with increasing microwave treatment time.
  • Flow behavior index of the dispersions decreased as the treatment time increased.
  • Based on the Power law and Herschel-Bulkley models, all gum solutions exhibited pseudoplastic behavior.

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 11, Issue 3
May 2024
Pages 212-225

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History

  • Receive Date: 02 March 2024
  • Revise Date: 21 April 2024
  • Accept Date: 28 April 2024

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