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Effects of temperature and concentration on the rheological properties of mucilage extracted from Pereskia aculeata Miller
- Source :
- Journal of Food Measurement and Characterization. 13:2549-2562
- Publication Year :
- 2019
- Publisher :
- Springer Science and Business Media LLC, 2019.
-
Abstract
- This work analyses the rheological properties of the mucilage extracted from leaves of the Pereskia aculeata Miller (HOPN) dependent of concentration and temperature. The concentrations studied were 1–5% (w/w) at temperatures 2–42 °C. The stationary shear test was performed to determine the fluid's behavior to the flow and the apparent viscosity (at 100 s−1). The oscillatory dynamic shear tests were performed by varying the deformation of 0.5% to 700% (at 1 Hz). The frequency sweep was performed by varying the frequency of 0.1 to 10 Hz (at 1%). The power and exponential models and the Arrhenius model were used to evaluate the effect of concentration and temperature, respectively. The mucilage solutions were classified as pseudoplastic and the behavior was explained by the power law. The HOPN concentration had a positive effect and temperature had a negative effect on the apparent viscosity. The linear viscoelasticity region exceeded the 1% deformation in all systems which were characterized as natural polymeric gels. Higher concentration yielded the higher mucilage deformability and the greater structural resistance. The frequency sweep showed that the mucilage with concentration of 1% at 2 °C do not have defined behavior; concentrations of 1% (12–42 °C), 2%, 3% and 4% (2 °C, 12 °C and 22 °C) were characterized as concentrated solutions and concentrations of 4% (32 °C and 42 °C) and 5% were characterized as gel.
- Subjects :
- Arrhenius equation
Shear thinning
biology
Chemistry
General Chemical Engineering
010401 analytical chemistry
Analytical chemistry
04 agricultural and veterinary sciences
Apparent viscosity
biology.organism_classification
040401 food science
01 natural sciences
Industrial and Manufacturing Engineering
Viscoelasticity
0104 chemical sciences
symbols.namesake
0404 agricultural biotechnology
Mucilage
Rheology
symbols
Direct shear test
Pereskia aculeata
Safety, Risk, Reliability and Quality
Food Science
Subjects
Details
- ISSN :
- 21934134 and 21934126
- Volume :
- 13
- Database :
- OpenAIRE
- Journal :
- Journal of Food Measurement and Characterization
- Accession number :
- edsair.doi...........10abf8bd6f940072e60741e01d499d88
- Full Text :
- https://doi.org/10.1007/s11694-019-00175-8