Rheological Scaling Methods in Food Matrices Containing Stabilizer

Relative viscosity, Peclet, and Reynolds scaling methods were used in various food matrices consist of tragacanth gum (TG) (0.5, 1% wt), Oleic acid (5, 10% v/v) and WPI (2, 4% wt) and the best scaling law was selected. As these emulsions are non-Newtonian, they do not obey the usual, simple, scaling laws. When the apparent viscosity is reduced to relative viscosity of the medium at zero shear rate, a distinct reduced flow curve is obtained, regardless of TG, oleic acid, and WPI concentrations. This will lead to a technique of simplifying complex non-Newtonian flow curves and therefore predicting the rheological flow curves and fluid mechanics when different modifiers are added to food emulsions. The flow behavior of all samples was successfully modeled with the Cross model, Power law model, and Ellis model, and Power law model was found as the better model to describe the flow behavior of dispersions. Results showed that both G and G increased with TG, oleic acid and WPI concentrations. However, the viscoelastic behavior was mainly governed by the TG content.