Scopus
YÖKSİS DOI Eşleşti
SJR Q1
Rheological characteristics of Salvia sclarea seed gum solutions at different hydration temperature levels: Application of three interval thixotropy test (3ITT)
LWT · Eylül 2016
YÖKSİS Kayıtları
Rheological characteristics of Salvia sclarea seed gum solutions at different hydration temperature levels: Application of three interval thixotropy test (3ITT)
Elsevier BV · 2016 SCI-Expanded
Prof. Dr. ERAY TULUKCU →
Rheological characteristics of Salvia sclarea seed gum solutions at different hydration temperature levels: Application of three interval thixotropy test (3ITT)
LWT - Food Science and Technology · 2016 SCI
Prof. Dr. ERAY TULUKCU →
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Rheological characteristics of Salvia sclarea seed gum solutions at different hydration temperature levels: Application of three interval thixotropy test (3ITT)
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Makale Bilgileri
Dergi
LWT
ISSN00236438
Yayın TarihiEylül 2016
Cilt / Sayfa71 · 391-399
Scopus ID2-s2.0-84963979425
Özet
Effect of different hydration temperatures (25, 45, 65, 85 and 95 °C) on rheological properties of Salvia seed gum (SSG) was investigated by steady, dynamic shear and three interval thixotropy test (3ITT) procedures. Results showed that apparent viscosity values of the SSG samples decreased with shear rate and Oswald de Waele model fitted well to the steady shear rheological data of samples (R2 > 0.99). The storage (G') and loss (G″) modulus values of SSG samples increased with increase in angular frequency (ω) and G″ values were lower than G' values at all hydration temperatures. In addition, structural deformation and degree of recovery of SSG samples hydrated at same temperatures were investigated by application of three interval thixotropy test (3ITT). Minimum deformation and maximum recovery were determined at 25 and 65 °C, respectively. In conclusion, the results of this study revealed that the 3ITT test can be used to specify the instantaneous shear stress/shear rate deformation in SSG samples and determine their deformation and structural regeneration kinetic data. The findings of the present study demonstrated that hydration temperature of the gum solution could be taken into consideration in terms of control of the rheological properties of final product.
Yazarlar (6)
1
Mustafa Tahsin Yilmaz
2
Gozde Kutlu
3
Eray Tulukcu
4
Omer Said Toker
ORCID: 0000-0002-7304-2071
5
Osman Sagdic
6
Safa Karaman
Anahtar Kelimeler
3ITT
Hydration temperature
Salvia seed gum
Steady and dynamic rheology
Kurumlar
Erciyes Üniversitesi
Kayseri Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Yıldız Teknik Üniversitesi
Istanbul Turkey
Scimago Dergi (ISSN Eşleşmesi)
LWT
Q1
OA
SJR Skoru1,394
H-Index202
YayıncıAcademic Press
ÜlkeUnited States
Food Science (Q1)
Metrikler
28
Atıf
6
Yazar
4
Anahtar Kelime