Research on the Effect of Freeze-thaw on Stability and Rheological Properties of Red Bean Pulp

Abstract

To provide data references for the improvement of red bean pulp storage,transportation and quality stability,the changes of freeze-thaw stability and rheological properties of red bean pulp were analyzed through repeated freeze-thaw tests in this paper.The results showed that the structure system of the red bean pulp suffered serious damage after one freeze-thaw cycle (-18 ℃ storaged 7 days) ,the stability coefficient significantly declined,the syneresis rate,clarify index and grain size showed significant increasing trend,these indicators had no significant changes after repeated freeze-thaw cycles,but the loss angle tangent (tanδ) showed a trend of gradual increase,indicating that the repeated freeze-thaw cycles would lead to fewer polymers and lower degree of polymerization in red bean pulp.The freeze-thaw cycle had a correlation to the elastic modulus (G′) of red bean pulp,but had little influence on the viscosity modulus (G″).

Keywords

• red bean pulp
• freeze-thaw cycles
• stability
• rheological properties
• elastic modulus
• viscosity modulus