Determining and modeling rheological characteristics of quince seed gum
作者： Bahman Abbastabar , Mohammad Hossein Azizi , Atena Adnani , Soleiman Abbasi
DOI: 10.1016/J.FOODHYD.2014.05.026
关键词: Viscometer 、 Dynamic modulus 、 Shear thinning 、 Intrinsic viscosity 、 Analytical chemistry 、 Arrhenius equation 、 Dynamic mechanical analysis 、 Chemistry 、 Shear rate 、 Chromatography 、 Activation energy
摘要: Abstract In this research, rheological characteristics of quince seed gum were investigated. To describe shear thinning behavior, Cross model with high determination coefficient ( R 2 ) and low root mean square deviation (RMSE) was applied at rate 0.01–1000 (s −1 concentration range 0.01–0.7 (%, w/w). Using Arrhenius model, activation energy estimated to be 6988.74 J mol in the solution (0.3%) temperature 25–55 °C. Linear viscoelastic (0.3%, w/w) presence absence 0.2 M NaCl measured as 11.4% 7.7%, respectively. Loss storage moduli frequencies 0.01–100 (Hz) showed that, all these frequencies, modulus more than loss both them increased increase frequency. Critical polymer (C ∗ determined 0.077 g 100 ml through slopes lines for dilute semi-dilute regions Capillary viscometer intrinsic viscosity Huggins constant 1530 ml/g 0.32,
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