Stretched exponent rheological model of gum candy
نویسندگان
چکیده
منابع مشابه
Study of Hydration Kinetics and Rheological Behaviour of Guar Gum
BACKGROUND Guar galactomannan is a plant polysaccharide with extensive applications in food, paper, textile and petroleum industries. The main advantages for using guar are its low cost, easy availability and capacity to form viscous solutions and gels at low concentration. Additionally, chain architecture of guar galactomannan can be selectively modified to tailor properties of guar formulatio...
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Lesquerella fendleri seeds contain a cross-linked carbohydrate gum with viscoelastic properties that may be used for industrial and edible applications. Laboratory studies compared the rheological behavior of gum isolates obtained from whole seed, defatted hull, and defatted meal fractions. Gum yields and rheological properties were determined for gum isolates from each of these fractions. All ...
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The apparent viscosity (pseudoplastic viscosity) of mucilage of leucaena seed gum was calculated, based on flow curves, obtamed With multiple point viscometer. Attempts were made to correlate the various rheological properties, describIng the_ overall flow behaviOur of gum, with their concentrations. The relationship between N(exponential constant) and concentration was found to be a zero order...
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Magneto-rheological fluids (MRF) are suspensions of particles which can be magnetized. MRF exhibit fast, strong and reversible changes in their rheological properties when a magnetic field is applied. A commercially available damping system that takes full advantage of the controllable technology of MRF and delivers valveless damping control appeared on passenger vehicles in 2003. Further comme...
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Background: Emulsions are thermodynamically unstable systems that can be kinetically stable by adding substances known as emulsifiers and/or thickening agents. By respect to the functional properties of gum tragacanth (GT), and its breakage probability during irradiation treatment, the major aim of this study was to investigate the stability of oil in water emulsion in the presence of different...
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ژورنال
عنوان ژورنال: Acta Alimentaria
سال: 2016
ISSN: 0139-3006,1588-2535
DOI: 10.1556/066.2015.5555