Earticle

초록

영어

Rheological properties of acorn flour-guar gum mixtures (4% w/w) at different guar gum concentrations (0, 0.2, 0.4, 0.6, and 0.8% w/w) were evaluated in steady and dynamic shear. The acorn flour-guar gum mixtures at 25℃ showed high shear-thinning flow behavior (n= 0.20-0.27). Consistency index (K), apparent viscosity (,100), and Casson yield stress (oc) increased with the increase in guar gum concentration. Within the temperature range of 25-70℃, the ,100$ of mixtures obeyed the Arrhenius relationship with high determination coefficient (R2 = 0.974-0.994). Activation energy values (5.37-6.77 kJ/mole) of acorn flour dispersions in the mixtures with guar gum (0.2-0.8%) were much lower than that (12.5 kJ/mole) of acorn flour dispersion (0% guar gum). Storage modulus (G'), loss modulus (G"), and complex viscosity () increased with the increase in guar gum concentration. Dynamic rheological data of 1n (G', G") versus ln frequency (w) of guar gum-acorn flour mixtures had positive slopes with G' greater than G" over most of the frequency range, indicating that they exhibited weak gel-like behavior.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

저자

• Yoo, Byoung-Seung [ Dept. of Food Science and Technology, Dongguk University ] Corresponding author
• Shon, Kwang-Joon [ Dept. of Food Science and Technology, Dongguk University ]
• Chang, Young-Sang [ Dept. of Food Science and Biotechnology, Joongbu University ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664