نوع مقاله : مقاله پژوهشی
نویسندگان
1 دانشیار، گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایران
2 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایران
چکیده
کلیدواژهها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
In this study the effect of edible organic acids at two concentrations on the viscosity and rheological behavior of Wild sage seed gum (WSSG) solution was investigated. The apparent viscosity values of the WSSG solution prepared in organic acids model system (0.5 %) were determined to be 10.31, 4.48, 7.00, and 5.49 mPa.s for ascorbic, citric, malic, and tartaric acids, respectively, at the shear rate of 49 s−1 and 20°C. The apparent viscosity of the WSSG solution reduced as the organic acids concentration increased from 0.5 to 1 %. The highest decrease in viscosity was related to 1% tartaric and citric acids, and the lowest was related to 0.5% ascorbic acid. Herschel-Bulkley equation was the best model for describing the behavior of WSSG solution containing edible organic acids. This model showed good performance with the maximum correlation coefficient (>0.9956) and minimum error values. The consistency coefficient values of the samples (Power law and HB models) reduced as the acid percent was increased. The sample containing 1% tartaric acid had the lowest consistency coefficient and the sample containing 0.5% ascorbic acid had the highest consistency coefficient. The flow behavior index of the samples increased when the acid concentration was increased.
کلیدواژهها [English]
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