اثرات شدت و مدت فراصوت بر ویسکوزیته ظاهری، ضریب قوام و شاخص رفتار جریان محلول صمغ گوار

نویسندگان
فخرالدین صالحی 1
معین اینانلودوقوز 2
1 دانشیار گروه علوم و صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایران
2 دانشجوی کارشناسی ارشد گروه علوم و صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایران
10.22034/FSCT.20.140.193
چکیده
صمغ گوار یک بیوپلیمر است که در صنایع غذایی از آن به‌عنوان عامل غلیظ کننده، تثبیت‌کننده و پوشش خوراکی استفاده می‌شود. محلول آبی این صمغ دارای ویسکوزیته بالا و رفتار شبه پلاستیک است. این پژوهش با هدف تجزیه و تحلیل اثرات فراصوت در شدت‌ها (0، 75 و 150 وات) و بازه‌های زمانی (0، 5، 10، 15 و 20 دقیقه) مختلف بر ویسکوزیته و رفتار رئولوژیکی محلول صمغ گوار انجام شد. نتایج نشان داد که ویسکوزیته ظاهری محلول صمغ گوار (نمونه تیمار نشده) با افزایش سرعت برشی از 2/12 به 5/134 برثانیه، از 070/0 به 030/0 پاسکال ثانیه کاهش یافت. همچنین، ویسکوزیته ظاهری محلول صمغ گوار با افزایش زمان فراصوت از 0 تا 20 دقیقه، از 046/0 به 021/0 پاسکال ثانیه کاهش یافت (سرعت برش = 49 برثانیه و توان = 150 وات). معادلات رئولوژیکی مختلف (قانون توان، بینگهام، هرشل بالکلی، کاسون و وکادلو) برای برازش مقادیر تجربی مورد استفاده قرار گرفتند و یافته‌های مطالعه حاضر تأیید کرد که مدل قانون توان بهترین برازش برای توضیح رفتار جریان محلول صمغ گوار را ارائه می‌دهد. ضریب قوام محلول صمغ گوار با افزایش زمان فراصوت از 0 تا 20 دقیقه به‌طور معنی‌داری از Pa.sn 202/0 به Pa.sn 063/0 کاهش یافت (05/0>p). علاوه بر این، ضریب قوام محلول صمغ گوار با افزایش توان فراصوت به‌طور قابل‌توجهی کاهش یافت (05/0>p). شاخص رفتار جریان محلول صمغ گوار نیز با افزایش شدت و زمان تیماردهی با فراصوت به‌طور معنی‌داری افزایش یافت (05/0>p).
کلیدواژه‌ها
صمغ گوار
فراصوت
قانون توان
مدل‌های رئولوژیکی
ویسکوزیته ظاهری

موضوعات

عنوان مقاله English

Effects of ultrasonic intensity and duration on the apparent viscosity, consistency coefficient, and flow behavior index of guar gum solution

نویسندگان English

Fakhreddin Salehi 1
Moein Inanloodoghouz 2
1 Associate Professor, Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran
2 MSc Student, Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran
چکیده English

Guar gum is a biopolymer that is used in the food industry as a thickener, stabilizer, and edible coating. The aqueous solution of this gum has high viscosity and pseudoplastic behavior. This research aimed to analyze the impacts of sonication at different intensities (0, 75, and 150 W) and time intervals (0, 5, 10, 15, and 20 min) on the viscosity and rheological behavior of guar gum solution. The results showed that the apparent viscosity of guar gum solution (untreated sample) reduced from 0.070 to 0.030 Pa.s with increasing shear-rate from 12.2 s-1 to 134.5 s-1. Also, the apparent viscosity of guar gum solution reduced from 0.046 to 0.021 Pa.s with increasing the sonication time from 0 to 20 min (shear-rate=49 s-1 and power= 150 W). Various rheological equations (Power law, Bingham, Herschel-Bulkley, Casson, and Vocadlo) were employed to fit the empirical values, and the findings of the current study confirmed that the Power law model was the best fit to explain the flow behavior of guar gum solution s. The consistency coefficient of guar gum solution significantly reduced from 0.202 Pa.sn to 0.063 Pa.sn (p<0.05) with increasing sonication time from 0 to 20 min. Furthermore, the consistency coefficient of guar gum solution decreased considerably (p<0.05) while the ultrasonic power enhanced. The flow behavior index of guar gum solution increased significantly (p<0.05) while the intensity and duration of ultrasound treatment increased.

کلیدواژه‌ها English

Apparent viscosity
Guar Gum
Power law
Rheological models
Ultrasound
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