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)
References
1. Voragen AG, Coenen G, Verhoef RP, Schols HA. Pectin, a versatile polysaccharide present in plant cell walls. Struct Chem. 2009;20:263–275.10.1007/s11224-009-9442-zSearch in Google Scholar
2. Thakur BR, Singh RK, Handa AK, Rao MA. Chemistry and uses of pectin – a review. Crit Rev Food Sci Nutr. 1997;37:47–73.10.1080/10408399709527767Search in Google Scholar
3. Funami T, Nakauma M, Ishihara S, Tanaka R, Inoue T, Phillips GO. Structural modifications of sugar beet pectin and the relationship of structure to functionality. Food Hydrocoll. 2011;25:221–229.10.1016/j.foodhyd.2009.11.017Search in Google Scholar
4. Yapo BM, Robert C, Etienne I, Wathelet B, Paquot M. Effect of extraction conditions on the yield, purity and surface properties of sugar beet pulp pectin extracts. Food Chem. 2007;100:1356–1364.10.1016/j.foodchem.2005.12.012Search in Google Scholar
5. Sun XF, Sun R, Tomkinson J, Wang NJ. Fractional isolation and physico-chemical characterization of alkali-soluble lignins from fast-growing poplar wood. Polymer. 2000;41:8409–8417.10.1016/S0032-3861(00)00190-7Search in Google Scholar
6. Yapo BM, Wathelet B, Paquot M. Comparison of alcohol precipitation and membrane filtration effects on sugar beet pulp pectin chemical features and surface properties. Food Hydrocoll. 2007;21:245–255.10.1016/j.foodhyd.2006.03.016Search in Google Scholar
7. Li D, Jia X, Wei Z, Liu Z. Box–Behnken experimental design for investigation of microwave-assisted extracted sugar beet pulp pectin. Carbohydr Polym. 2012;88:342–346.10.1016/j.carbpol.2011.12.017Search in Google Scholar
8. Levigen S, Ralet MC, Thibault JF. Characterisation of pectins extracted from fresh sugar beet under different conditions using an experimental design. Carbohydr Polym. 2002;49:145–153.10.1007/978-94-017-0331-4_31Search in Google Scholar
9. Sun R, Hughes S. Extraction and physico-chemical characterization of pectins from sugar beet pulp. Polymer J. 1998;30:671–677.10.1295/polymj.30.671Search in Google Scholar
10. Buchholt HC, Christensen TM, Fallesen B, Ralet M, Thibault J. Preparation and properties of enzymatically and chemically modified sugar beet pectins. Carbohydr Polym. 2004;58:149–161.10.1016/j.carbpol.2004.06.043Search in Google Scholar
11. Salehi F, Kashaninejad M. Static rheological study of ocimum basilicum seed gum. Int J Food Eng. 2015;11:97–103.10.1515/ijfe-2014-0189Search in Google Scholar
12. Kontogiorgos V, Margelou I, Georgiadis N, Ritzoulis C. Rheological characterization of okra pectins. Food Hydrocoll. 2012;29:356–362.10.1016/j.foodhyd.2012.04.003Search in Google Scholar
13. Mesbahi G, Jamalian J, Farahnaky A. A comparative study on functional properties of beet and citrus pectins in food systems. Food Hydrocoll. 2005;19:731–738.10.1016/j.foodhyd.2004.08.002Search in Google Scholar
14. Arslan N, Kar F. Filtration of sugar-beet pulp pectin extract and flow properties of pectin solutions. J Food Eng. 1998;36:113–122.10.1016/S0260-8774(97)00093-9Search in Google Scholar
15. Roongruangsri W, Bronlund JE. A review of drying processes in the production of pumpkin powder. Int J Food Eng. 2015;11:789–799.10.1515/ijfe-2015-0168Search in Google Scholar
16. Chen W, Guo Y, Zhang J, Zhang X, Meng Y. Effect of different drying processes on the physicochemical and antioxidant properties of thinned young apple. Int J Food Eng. 2015;11:207–219.10.1515/ijfe-2014-0211Search in Google Scholar
17. Lv C, Wang Y, Wang L, Li D, Adhikari B. Optimization of production yield and functional properties of pectin extracted from sugar beet pulp. Carbohydr Polym. 2013;95:233–240.10.1016/j.carbpol.2013.02.062Search in Google Scholar
18. Kratchanova M, Pavlova E, Panchev I. The effect of microwave heating of fresh orange peels on the fruit tissue and quality of extracted pectin. Carbohydr Polym. 2004;56:181–185.10.1016/j.carbpol.2004.01.009Search in Google Scholar
19. Kalapathy U, Proctor A. Effect of acid extraction and alcohol precipitation conditions on the yield and purity of soy hull pectin. Food Chem. 2001;73:393–396.10.1016/S0308-8146(00)00307-1Search in Google Scholar
20. Monsoor MA. Effect of drying methods on the functional properties of soy hull pectin. Carbohydr Polym. 2005;61:362–367.10.1016/j.carbpol.2005.06.009Search in Google Scholar
21. Özkan N, Xin H, Chen XD. Application of a depth sensing indentation hardness test to evaluate the mechanical properties of food materials. J Food Sci. 2002;67:1814–1820.10.1111/j.1365-2621.2002.tb08728.xSearch in Google Scholar
22. Shi A, Wang L, Li D, Adhikari B. Suspensions of vacuum-freeze dried starch nanoparticles: influence of NaCl on their rheological properties. Carbohydr Polym. 2013;94:782–790.10.1016/j.carbpol.2013.02.004Search in Google Scholar PubMed
23. Nep EI, Conway BR. Physicochemical characterization of grewia polysaccharide gum: effect of drying method. Carbohydr Polym. 2011;84:446–453.10.1016/j.carbpol.2010.12.005Search in Google Scholar
24. Wang Y, Wang L, Li D, Xue J, Mao Z. Effects of drying methods on rheological properties of flaxseed gum. Carbohydr Polym. 2009;78:213–219.10.1016/j.carbpol.2009.03.025Search in Google Scholar
25. Mohammadifar MA, Musavi SM, Kiumarsi A, Williams PA. Solution properties of targacanthin (water-soluble part of gum tragacanth exudate from Astragalus gossypinus). Int J Biol Macromol. 2006;38:31–39.10.1016/j.ijbiomac.2005.12.015Search in Google Scholar PubMed
26. Wu M, Li D, Wang L, Özkan N, Mao Z. Rheological properties of extruded dispersions of flaxseed-maize blend. J Food Eng. 2010;98:480–491.10.1016/j.jfoodeng.2010.01.031Search in Google Scholar
27. Salehi F, Kashaninejad M. Kinetics and thermodynamics of gum extraction from wild sage seed. Int J Food Eng. 2014;10:625–632.10.1515/ijfe-2014-0079Search in Google Scholar
© 2017 Walter de Gruyter GmbH, Berlin/Boston
Articles in the same Issue
- Articles
- 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
Articles in the same Issue
- Articles
- 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
