Rheological Behaviour of an Insoluble Lemon Fibre as Affected by Stirring, Temperature, Time and Storage
Rheological Behaviour of an Insoluble Lemon Fibre as Affected by Stirring, Temperature, Time and Storage
复制标题
搅拌、温度、时间和储存对不溶性柠檬纤维流变行为的影响
DOI：
--
复制
发表时间：
2012
影响因子：
5.6
通讯作者：
N. Martínez‐Navarrete
中科院分区：
文献类型：
--
作者：
Arturo Córdoba;María Mar Camacho;N. Martínez‐Navarrete
在这项工作中，评估了制备方法（两种不同的搅拌系统，两种温度和时间），纤维浓度（2%至3%），温度（10°C至50°C）和储存时间（5°C下24小时至50天）对用45°白利度蔗糖溶液制备的膳食柠檬纤维悬浮液的流动特性的影响。这些信息将有助于根据加工、储存和消费条件，发现使用纤维增加某些产品粘度的最佳可能性。所得结果表明，在制备悬浮液时，所有有助于增加组分增溶和不溶性组分与水相相互作用的方面，如粒径的减小、温度的升高或均质时间的延长，都需要更高的表观粘度。此外，在制备过程中有利于增溶导致悬浮液在储存期间具有更稳定的流变行为。正如预期的那样，悬浮液的表观粘度取决于剪切速率、浓度和温度。纤维悬浮液的触变行为仅在非常低的剪切速率（5 s−1）下观察到。
In this work, the effect the preparation method (two different stirring systems at two temperatures and times), fibre concentration (between 2% and 3%), temperature (between 10 °C and 50 °C) and storage time (between 24 h and 50 days at 5 °C) had on the flow properties of a suspension of dietary lemon fibre prepared with a 45° Brix sucrose solution were evaluated. This information will be helpful in order to discover the best possibilities of using fibre to increase the viscosity of certain kinds of products, depending on the processing, storage and consumption conditions. The obtained results indicate that all the aspects which contribute to increase component solubilisation and the interaction of the insoluble fraction with the aqueous phase when preparing the suspension, such as a decrease in particle size, a rise in temperature or a longer homogenization time, entail a higher apparent viscosity. Moreover, favoring the solubilisation in the preparation process leads to a more stable rheological behaviour of the suspension during storage. As expected, the apparent viscosity of suspensions was dependent on the shear rate, concentration and temperature. A thixotropic behaviour of fibre suspension was only observed at a very low shear rate (5 s−1).