NDLI: Rheological Behaviour of an Insoluble Lemon Fibre as Affected by Stirring, Temperature, Time and Storage

Content Provider	Springer Nature Link
Author	Córdoba, Arturo Mar Camacho, María Martínez Navarrete, Nuria
Copyright Year	2010
Abstract	In this work, the effect the preparation method (two different stirring systems at two temperatures and times), fibre concentration (between 2% and 3%), temperature (between 10 °C and 50 °C) and storage time (between 24 h and 50 days at 5 °C) had on the flow properties of a suspension of dietary lemon fibre prepared with a 45° Brix sucrose solution were evaluated. This information will be helpful in order to discover the best possibilities of using fibre to increase the viscosity of certain kinds of products, depending on the processing, storage and consumption conditions. The obtained results indicate that all the aspects which contribute to increase component solubilisation and the interaction of the insoluble fraction with the aqueous phase when preparing the suspension, such as a decrease in particle size, a rise in temperature or a longer homogenization time, entail a higher apparent viscosity. Moreover, favoring the solubilisation in the preparation process leads to a more stable rheological behaviour of the suspension during storage. As expected, the apparent viscosity of suspensions was dependent on the shear rate, concentration and temperature. A thixotropic behaviour of fibre suspension was only observed at a very low shear rate (5 s$^{−1}$).
Starting Page	1083
Ending Page	1092
Page Count	10
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	5
Issue Number	3
e-ISSN	19355149
Language	English
Publisher	Springer-Verlag
Publisher Date	2010-12-01
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Fibre Fibre suspension Flow curve Yield stress Thixotropy Homogenization Biotechnology Food Science Chemistry/Food Science Agriculture
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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