Modelling the gelling behaviour of linseed polysaccharide.

Gelling behaviour of linseed polysaccharide was measured in the presence of sucrose as a function of both polysaccharide and sucrose concn. Yield stress, consistency index, and flow behaviour index were determined using the Herschel-Bulkley model. Transition concn. of 0.7% for the polysaccharide and 55% for sucrose were found. Yield stress and consistency index increased with both polysaccharide and sucrose concn. while flow behaviour index decreased. A polynomial model of the third degree on centred data after natural log transformation was found to give a satisfactory fit for the variations in rheological constants. Models for both yield stress and consistency index were a complex power law, and for flow behaviour index a complex semi-log relationship, on sucrose and polysaccharide concn. [It is suggested that the ability of the linseed polysaccharides to form a gel with sucrose could make it useful as a clarifying agent in khandar sugar processing.]