The impact of concentration, temperature and pH on dynamic rheology of psyllium gels
作者： A. Farahnaky , H. Askari , M. Majzoobi , Gh. Mesbahi
DOI: 10.1016/J.JFOODENG.2010.04.012
关键词:
摘要: Abstract Structural aspects of the psyllium gum prepared from seed husk plant Plantago ovata Forsk was characterized by dynamic rheology and microscopy. Dynamic rheological properties gel in linear viscoelastic region, as a function concentration (2, 2.5 3% w/w), temperature (5–95 °C) pH (2.5–10) were investigated. Mechanical spectra gels obtained frequency sweep measurement classified into that weak because G ′ larger than ″ throughout tested range separation two moduli (tan δ ) greater 0.1. The phase angle increased with peak associated melting appeared at about 40 °C. All different presented typical spectrum. Scanning electron microscopy showed porous structures pore-size distribution for under conditions terms concentration, temperature.
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