A MODEL FOR VISCOSITY REDUCTION IN POLYSACCHARIDES SUBJECTED TO HIGH-PRESSURE HOMOGENIZATION

被引:47
作者
Harte, Federico [1 ]
Venegas, Rocio [1 ]
机构
[1] Univ Tennessee, Dept Food Sci & Technol, Knoxville, TN 37996 USA
关键词
Alginate; homogenization; K-carrageenan; polysaccharides; viscosity; xanthan; KINETICS; CHITOSAN;
D O I
10.1111/j.1745-4603.2009.00212.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Three polysaccharides (alginate, K-carrageenan, xanthan) dispersed in water and exhibiting Newtonian or pseudoplastic (Power Law) flow properties were subjected to high-pressure homogenization (0 to 300 MPa) and one to five homogenization cycles. An exponential decay in viscosity was observed in the three processed polysaccharides due to both homogenization pressure and number of homogenization cycles. A 75-85% viscosity reduction and a viscosity plateau was reached after the polysaccharide dispersions were subjected to a sufficient homogenization pressure and/or number of homogenization cycles. A modified exponential decay model was proposed to describe a sudden reduction in viscosity and the observed constant minimum viscosity values after sufficient homogenization. The model was adjusted by minimizing the sum of squared differences between observed and modeled viscosity values. The model exhibited good correlation coefficient with experimental observations for the three polysaccharides tested (r > 0.98) and error analysis showed negligible fixed errors (bias) and normally distributed random differences between experimental and modeled viscosity values.
引用
收藏
页码:49 / 61
页数:13
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