Effect of Drying Methods on the Rheological Properties of Sugar Beet Pulp Pectin
-
Xin Huang
,
Benu Adhikari
Abstract
The effect of drying methods on the rheological properties (apparent viscosity, storage (G′) and loss (G″) moduli, creep behavior) of sugar beet pulp pectin (SBPP) was investigated using steady shear, frequency sweep, activation energy and creep-recovery tests. SBPP was extracted from sugar beet and dried using freeze (FD), hot air (HD), vacuum (VD) and spray (SD) drying methods. The HD sample showed highest apparent viscosity and the VD sample had the highest activation energy. The 1 % (w/v) samples had higher activation energy than 2 % (w/v) samples. The G′ and G″ versus angular frequency data followed the Power Law model reasonably well (R2 > 0.915). The FD sample deformed the most during the creep test.
Funding statement: This research was supported by The National Key Research and Development Program of China (2016YFD0701801) and Commonweal Guild Grain Scientific Research Program of China (201513004).
Nomenclature
- η
apparent viscosity (Pa s)
- γ
shear rate (1/s)
- K
consistency index (Pa sn)
- n
flow behavior index (dimensionless)
- G′
storage modulus (Pa)
- G″
loss modulus (Pa)
- δ
loss angle (°)
- K′
power law constant (Pa sn)
- K″
power law constant (Pa sn)
- n′
frequency exponent (dimensionless)
- n″
frequency exponent (dimensionless)
- ω
angular frequency (rad/s)
- Ea
activation energy (kJ/mol)
- R
gas constant (J/mol K)
- T
absolute temperature (K)
- ηa
apparent viscosity (Pa s)
- η∞
frequency factor (dimensionless)
- E1
instantaneous elastic parameter (Pa)
- E2
retarded elastic parameter (Pa)
- σ
constantly applied compressive stress (Pa)
- η1
coefficient of viscosity associated with viscosity flow (Pa s)
- t2
retardation time (s)
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- Using Liquid-Only Cans (Equipped with a Single Particle) to Quantify Heat Transfer Phenomenon During Thermal Processing
- Improvement of the Flavor and Quality of Watermelon Vinegar by High Ethanol Fermentation using Ethanol-Tolerant Acetic Acid Bacteria
- Comparison of Drying and Quality Characteristics of Pear (Pyrus Communis L.) Using Mid-Infrared-Freeze Drying and Single Stage of Freeze Drying
- Microwave Drying Characteristics of Soybeans in Single and Variable Microwave Power Density
- Dielectric Properties of Importance in Operations of Post-harvest of Sorghum
- Effect of Drying Methods on the Rheological Properties of Sugar Beet Pulp Pectin
- Addition of Whey Protein in Bread-Making: Textural Parameters and Antioxidant Potential of Leavened and Unleavened Bread
- Modeling of Continuous Ultrasonication to Improve Total Phenolic Content and Antioxidant Activity in Sorghum Flour: A Comparison between Response Surface Methodology and Artificial Neural Network
- Optimization of Rice Bran Oil Encapsulation Using Jackfruit Seed Starch – Whey Protein Isolate Blend as Wall Material and Its characterization
- Removal of Lipids, Cholesterol, Nucleic Acids and Haem Pigments During Production of Protein Isolates from Broiler Meat Using pH-shift Processes
