نمایش مختصر رکورد

dc.contributor.authorSalehi, F.en_US
dc.contributor.authorKashaninejad, M.en_US
dc.date.accessioned1399-07-09T04:51:24Zfa_IR
dc.date.accessioned2020-09-30T04:51:24Z
dc.date.available1399-07-09T04:51:24Zfa_IR
dc.date.available2020-09-30T04:51:24Z
dc.date.issued2018-01-01en_US
dc.date.issued1396-10-11fa_IR
dc.date.submitted2016-04-29en_US
dc.date.submitted1395-02-10fa_IR
dc.identifier.citationSalehi, F., Kashaninejad, M.. (2018). The Effect of Thermal Treatments on the Rheological Behavior of Basil Seed (Ocimum basilicum) and Balangu Seed (Lallemantia royleana) Gums. Journal of Food Biosciences and Technology, 08(1), 35-46.en_US
dc.identifier.issn2228-7086
dc.identifier.urihttp://jfbt.srbiau.ac.ir/article_11256.html
dc.identifier.urihttps://iranjournals.nlai.ir/handle/123456789/270059
dc.description.abstractABSTRACT: The objective of this study was to investigate the effect of different thermal treatments (20-100°C at five levels for 20 min) on rheological properties of basil seed (Ocimum basilicum) and balangu seed (Lallemantia royleana) gums. Power law model well described the non-Newtonian pseudoplastic behaviour of the seeds gums. The apparent viscosity of balangu seed gum was dramatically affected by the temperature and decreased from 0.015 to 0.007 Pa.s with increasing temperature from 20 to 100°C (at 97.8 s-1). Apparent viscosity of basil seed gum decreased from 0.053 to 0.022 Pa.s with increasing temperature from 20 to 100°C (shear rate=97.8 s-1). Seeds gums showed shear thinning behavior at all temperatures. The Arrhenius relationship was used to describe the temperature dependency of rheological parameters of basil seed and balangu seed gums. The activation energy of basil seed and balangu seed gums was quantified using an Arrhenius equation and increased from 4297 to 17434 J mol-1 and 2210 to 11257 J mol-1 as shear rate changed from 6.12 to 245 s-1, respectively. The flow behavior index (n), that is related to non-Newtonian behavior (pseudoplasticity),<br />increased significantly (P≤0.05) in basil seed gum after heating, however it was decreased significantly (P≤0.05) in balangu seed gum after heating.en_US
dc.format.extent213
dc.format.mimetypeapplication/pdf
dc.languageEnglish
dc.language.isoen_US
dc.publisherTehran Science and Research Branch, Islamic Azad Universityen_US
dc.relation.ispartofJournal of Food Biosciences and Technologyen_US
dc.subjectBalangu Seeden_US
dc.subjectBasil Seeden_US
dc.subjectHydrocolloiden_US
dc.subjectRheologyen_US
dc.subjecttemperatureen_US
dc.titleThe Effect of Thermal Treatments on the Rheological Behavior of Basil Seed (Ocimum basilicum) and Balangu Seed (Lallemantia royleana) Gumsen_US
dc.typeTexten_US
dc.typeResearch Paperen_US
dc.contributor.departmentAssistant Professor of the Department of Food Industry Machines, Bu-Ali Sina University, Hamedan, Iran.en_US
dc.contributor.departmentProfessor of the Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.en_US
dc.citation.volume08
dc.citation.issue1
dc.citation.spage35
dc.citation.epage46


فایل‌های این مورد

Thumbnail

این مورد در مجموعه‌های زیر وجود دارد:

نمایش مختصر رکورد