Rheological Scaling Methods in Food Matrices Containing Stabilizer

Vahid Samavati, Zahra Emam-Djomeh, Mohammad Amin Mohammadifar

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

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.
Original languageEnglish
JournalJournal of Dispersion Science and Technology
Volume34
Issue number12
Pages (from-to)1797-1806
Number of pages10
ISSN0193-2691
DOIs
Publication statusPublished - 2013
Externally publishedYes

Keywords

  • Physical and Theoretical Chemistry
  • Polymers and Plastics
  • Surfaces, Coatings and Films
  • Emulsion
  • rheological properties
  • scaling
  • viscosity
  • Apparent viscosity
  • Non-Newtonian flow curves
  • Power law model
  • Relative viscosity
  • Rheological flow
  • Rheological property
  • Visco-elastic behaviors
  • Chemical contamination
  • Emulsification
  • Emulsions
  • Fluid mechanics
  • Oleic acid
  • Viscosity
  • Non Newtonian flow
  • CHEMISTRY,
  • IN-WATER EMULSIONS
  • PHYSICOCHEMICAL PROPERTIES
  • O/W EMULSIONS
  • FLOW BEHAVIOR
  • XANTHAN GUM
  • OIL
  • POLYSACCHARIDES
  • DISPERSIONS
  • SUSPENSIONS
  • SIZE
  • dispersion behavior
  • food emulsion
  • food matrix
  • viscoelastic behavior
  • oleic acid 112-80-1
  • tragacanth gum 9000-65-1
  • triglycercide
  • whey protein isolate
  • 04500, Mathematical biology and statistical methods
  • 10060, Biochemistry studies - General
  • 10066, Biochemistry studies - Lipids
  • 10515, Biophysics - Biocybernetics
  • 13502, Food technology - General and methods
  • Computational Biology
  • Cross model mathematical and computer techniques
  • Ellis model mathematical and computer techniques
  • power law model mathematical and computer techniques
  • rheological scaling method mathematical and computer techniques
  • scaling law model mathematical and computer techniques
  • simplifying complex non-Newtonian flow curve mathematical and computer techniques
  • Biochemistry and Molecular Biophysics
  • Foods
  • Models and Simulations
  • EMULSIONS
  • FLOW
  • GUM TRAGACANTH
  • GUMS
  • MODELLING
  • MONOUNSATURATED FATTY ACIDS
  • OLEIC ACID
  • PROTEINS MILK
  • RHEOLOGICAL PROPERTIES
  • VISCOELASTICITY
  • VISCOSITY
  • WHEY
  • WHEY PROTEINS
  • Food sciences
  • Physics and biophysics

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