Influence of different dispersing systems on rheological and microstructural properties of citrus fiber suspensions

被引：7

作者：

Bruno, E. ^{[1
]}

Lupi, F. R. ^{[1
]}

Martin-Pinero, M. J. ^{[2
]}

Girimonte, R. ^{[1
]}

Baldino, N. ^{[1
]}

Munoz, J. ^{[2
]}

Gabriele, D. ^{[1
]}

机构：

[1] Univ Calabria, Dept Informat Modeling Elect & Syst Engn DIMES, Via P Bucci,Cubo 39C, I-87036 Arcavacata Di Rende, CS, Italy

[2] Univ Seville, Fac Quim, Dept Ingn Quim, C-P Garcia Gonzalez 1, E-41012 Seville, Spain

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2021年 / 152卷

关键词：

Particle gels; Dietar y fiber; Rheology; High pressu r e microfluidization; Rotor-stator homogenization; VISCOELASTIC PROPERTIES; FAT; MODEL; FOODS; DIET; GELS;

D O I：

10.1016/j.lwt.2021.112270

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The propensity of edible fiber to structure aqueous suspensions can be tuned also by modifying the process adopted to disperse it in water. In this paper a rotor-stator homogenizer and a high pressure microfluidizer are used to produce fiber aqueous suspensions with increasing fiber content, investigating the effects of process conditions on rheological properties and particles-size distribution of these materials. An isoenergy criterion was chosen to vary the power supplied by the rotor-stator device to suspensions, and, on the other hand, two operating pressures were used to produce a second set of suspensions via microfluidization. The obtained results highlighted the greater propensity of microfluidizer to disrupt particles, stabilizing the final system by varying mainly the network extension. Finally, a fractal model was adopted to predict the rheological behavior of suspensions as a function of fiber content.

引用

页数：9

共 41 条

[1]

Andoyo Robi, 2018, Int J Food Sci, V2018, P7673259, DOI 10.1155/2018/7673259

[2]

Atiemo-Obeng VictorA., 2004, HDB IND MIXING, P479

[3] New applications of fibres in foods:: Addition to fishery products [J].