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Rheological Behavior of Agar Solution in Relation to the Making of Instant Edible Bird's Nest products
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Lu Zhang
Published/Copyright:
July 5, 2012
Abstract
Agar solution has been used in industry as a “background” liquid material for the production of instant Edible Bird’s Nest products. In this work, the rheological properties of agar solution were studied, especially the effect of shear rate, agar concentration and temperature, respectively, on the apparent viscosity of the agar solution. A HAAKE rotary viscometer was used. Results indicated that the agar solution exhibited shear-thinning behavior following the power law fluid model. Its apparent viscosity increased exponentially with an increase of solid concentration, and decreased with a rise of temperature. The independence of viscosity on temperature followed Arrhenius equation. Reasonable empirical correlations between the apparent viscosity of the agar solution for different temperatures, shear rates and different concentrations are proposed respectively.
Published Online: 2012-7-5
©2012 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Keywords for this article
agar;
rheological behaviors;
rotary viscometer;
Edible Bird’s Nest products
Articles in the same Issue
- Article
- Formation of Nε-(Carboxymethyl)lysine in Saccharide-Lysine Model Systems by Different Heat Treatments
- Effects of Drying Methods on Antioxidant Properties and Phenolic Content in White Button Mushroom
- Impact of Oleifera Powder on Nutritional and Function Properties of Wheat Flour Product
- Effect of Starter Cultures on Several Chemical, Sensory and Textural Attributes of Turkish Fermented Sausage
- Thin-layer Steam Distillation of Fermented Grains: Effects of Steam Flow Rate and Temperature
- Modelling of Rheological Behaviour of Pulps and Purées from Fresh and Frozen-Thawed Murta (Ugni molinae Turcz) Berries
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