| Drying Technology | onAcademic

来自 : www.onacademic.com/detail/jour 发布时间：2021-03-25

Author: Salehi, Fakhreddin Kashaninejad, Mahdi

Journal: Drying Technology

Issue Date: 2014

Abstract(summary):
The purpose of the present study was to investigate the effect of different drying methods on the rheological and textural properties and color changes in Balangu seed gum. Three drying methods, including air drying (40-80 degrees C), freeze drying, and vacuum drying, were used. The apparent viscosity decreased from 0.161 to 0.056Pas with increasing temperature from 40 to 80 degrees C (shear rate=60s(-1)) and freeze-dried gum exhibited the highest viscosity among all dried gums (0.203Pas). Different time-independent rheological models (power law, Bingham, Herschel-Bulkley, Casson, and Vocadlo) were used to fit the experimental data and the results revealed that the Herschel-Bulkley model was the most suitable to describe the flow behavior of Balangu seed gum over the whole experimental range (r>0.98). The hardness values of air dried Balangu seed gum gels varied from 33.1 to 40.4g and were significantly lower compared to the freeze-dried and vacuum-dried gums (46.9 and 46.6, respectively). The consistency of samples decreased from 386.27 to 245.33g center dot s when the drying air temperature increased from 40 to 80 degrees C. The results indicated that the freeze-dried gum exhibited the highest hardness and consistency. The color of air-dried gum was darker (lower L* value) compared to the freeze- and vacuum-dried samples.

Page: 720-727