Influence of temperature, pH and salts on rheological properties of bitter almond gum

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dc.creatorEbrahim HOSSEINI
dc.creatorHamid Reza MOZAFARI
dc.creatorMohammad HOJJATOLESLAMY
dc.creatorEsmat ROUSTA
dc.date2017
dc.date.accessioned2026-07-07T04:19:03Z
dc.descriptionThis study focuses on the rheological properties of bitter almond gum (BAG) exudate at different shear rates, concentrations, temperatures, pH, and in the presence of various salts. Rheological data fitted with the Power law model revealed that BAG solutions exhibit non-Newtonian, shear thinning behavior without thixotropic effects at all tested concentrations and temperatures. Apparent viscosity of BAG solutions increased with the increasing gum concentrations and decreased with the increasing shear rate at a specified temperature. The viscosity reached a maximum value at pH 7 and it decreased at lower and higher pH values. Salts caused a reduction in viscosity. Comparatively, CaCl 2 had a more pronounced effect than NaCl at a similar concentration. All treatments had significant effects on rheological parameters.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395953031015
dc.identifier.urihttp://hdl.handle.net/123456789/457620
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.3 Vol.37
dc.subjectAgrociencias
dc.titleInfluence of temperature, pH and salts on rheological properties of bitter almond gum
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos