RHEOLOGICAL PROPERTIES OF FOOD GELS
NADA YOUSSEF ISMAIL ABDO;
Abstract
The rheological properties of strawberry jam puree as a sample of some food gels were investigated using rotational viscometer over the range (30 – 70°C), different solid concentration of 40, 45, 50, 55 and 63 %. Shear rate – shear stress data indicate that the puree behaves as a Non-Newtonian pseudoplastic behavior, and fitted well to the power law model. The effect of concentration on the apparent viscosity of strawberry jam pureewas fitted well to power law equation,the results observed that apparent viscosity increased with increasingthe concentration of strawberry jam pureeat all temperatures studied. The effect of temperature on the apparent viscosity of strawberry sampleswas fitted well to Arrhenius law.Theactivation energy was found in the range of 25.26–97.78KJ/mol.
Keywords:Rheological properties; Viscosity; Food Gels; Activation energy; strawberry Creamy jam; Gels.
Keywords:Rheological properties; Viscosity; Food Gels; Activation energy; strawberry Creamy jam; Gels.
Other data
| Title | RHEOLOGICAL PROPERTIES OF FOOD GELS | Other Titles | الخواص الريولوجية للأطعمة الجيلاتينية | Authors | NADA YOUSSEF ISMAIL ABDO | Issue Date | 2016 |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| G12541.pdf | 183.37 kB | Adobe PDF | View/Open |
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