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Flow behaviour of gellan sol with selected cations.
Shipra, Sharma and Suvendu, Bhattacharya (2015) Flow behaviour of gellan sol with selected cations. Journal of Food Science and Technology, 52 (2). pp. 1233-1237. ISSN 0022-1155
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Journal of Food Science and Technology February 2015, Volume 52, Issue 2, pp 1233-1237.pdf - Published Version Restricted to Registered users only Download (584kB) |
Abstract
An understanding of the flow behaviour of the sols before gel formation is important for developing nutrient enriched gels. The influence of cations like CaCl2 (0.05 and 0.1%,w/w) and FeSO4 (0.05 and 0.1%,w/w) on the rheological properties of 1 % gellan sol (w/w) prior to gelling was investigated. The apparent viscosity, reported at a shear-rate of 100 s-1, indicated that the gellan dispersion without any cation possessed lower values compared to other samples containing different cations. The Cross model provided the best fit (0.97≤r≤0.99, p≤0.01) compared to moderate fitting to power law model (0.94≤r≤0.98). Among the different Cross model parameters, the zero-shear viscosity (ηo) increased with the addition of CaCl2 and FeSO4, and with an increase in their concentrations. Zeroshear viscosity values were 0.46 Pas for gellan sol, 0.79 Pas for gellan with 0.05 % (w/w) CaCl2, 1.41 Pas for gellan with 0.1% CaCl2, 3.85 Pas for gellan with 0.05 % FeSO4 and 4.33 Pas for gellan with 0.1 % FeSO4. An increase in cation concentration from 0.05 to 0.10 % (w/w) marginally increased the relaxation time (λ) values indicating the development of more solid characteristics in the sol.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Gellan gum . Sol . Rheology . Model |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology 600 Technology > 08 Food technology > 16 Nutritive value > 06 Gums-edible |
| Divisions: | Food Engineering |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 23 Feb 2015 10:19 |
| Last Modified: | 23 Feb 2015 10:19 |
| URI: | http://ir.cftri.res.in/id/eprint/11734 |
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