Rheological thixotropy and pasting properties of food thickening gums orienting at improving food holding rate

Fan Yuhe; Zhang Lixun; Wang Xingyuan; Wang Keyi; Wang Lan; Wang Zhenhan; Xue Feng; Zhu Jinghui; Wang Chao

doi:10.1515/arh-2022-0127

Applied Rheology (Sep 2022)

Rheological thixotropy and pasting properties of food thickening gums orienting at improving food holding rate

Fan Yuhe,
Zhang Lixun,
Wang Xingyuan,
Wang Keyi,
Wang Lan,
Wang Zhenhan,
Xue Feng,
Zhu Jinghui,
Wang Chao

Affiliations

Fan Yuhe: College of Mechanical and Electrical Engineering, Harbin Engineering University, Building No. 61, Nantong Street No. 145, Harbin, 150001, China
Zhang Lixun: College of Mechanical and Electrical Engineering, Harbin Engineering University, Building No. 61, Nantong Street No. 145, Harbin, 150001, China
Wang Xingyuan: College of Mechanical and Electrical Engineering, Harbin Engineering University, Building No. 61, Nantong Street No. 145, Harbin, 150001, China
Wang Keyi: College of Mechanical and Electrical Engineering, Harbin Engineering University, Building No. 61, Nantong Street No. 145, Harbin, 150001, China
Wang Lan: College of Mechanical and Electrical Engineering, Harbin Engineering University, Building No. 61, Nantong Street No. 145, Harbin, 150001, China
Wang Zhenhan: College of Mechanical and Electrical Engineering, Harbin Engineering University, Building No. 61, Nantong Street No. 145, Harbin, 150001, China
Xue Feng: College of Mechanical and Electrical Engineering, Harbin Engineering University, Building No. 61, Nantong Street No. 145, Harbin, 150001, China
Zhu Jinghui: College of Mechanical and Electrical Engineering, Harbin Engineering University, Building No. 61, Nantong Street No. 145, Harbin, 150001, China
Wang Chao: College of Mechanical and Electrical Engineering, Harbin Engineering University, Building No. 61, Nantong Street No. 145, Harbin, 150001, China

DOI: https://doi.org/10.1515/arh-2022-0127
Journal volume & issue: Vol. 32, no. 1
pp. 100 – 121

Abstract

Read online

The viscosity characteristic is an important factor affecting the holding rate of the meal-assisting instrument. The effects of shear rheological properties, thixotropy, and pasting properties of xanthan gum (XG), guar gum (GG), and thorn bean gum (TBG) in deionized water, berry juice (BJ), and nut lotus root starch (NLRS) were investigated using a rotational viscometer and a water bath, respectively. The results indicated that all samples exhibited non-Newtonian shear-thinning behavior, the flow behavior index (n) was less than 0.5 indicating strong pseudoplasticity, the consistency index (K) decreased sequentially from TBG, GG, to XG, and there was a significant difference between yield stress and concentration (P < 0.05). The hysteresis loop area (∆S) decreases sequentially from NLRS, BJ, to DIW, and the activation energy (Ea{E}_{{\rm{a}}}) decreases significantly with the increase in concentration (P < 0.05). This study has a reference value for improving the holding rate of sticky meals.

Published in Applied Rheology

ISSN: 1617-8106 (Online)
Publisher: De Gruyter
Country of publisher: Poland
LCC subjects: Technology: Electrical engineering. Electronics. Nuclear engineering: Materials of engineering and construction. Mechanics of materials
Website: https://www.degruyter.com/view/j/arh

About the journal

Abstract

Keywords