Study on shear rheological properties of Konjac glucomannan and Agar blends

XIE Jian-hua; XIE Bing-qing; ZHANG Li-hong; WANG Wen-cheng; PANG Jie; ZHANG Min

doi:10.13386/j.issn1002-0306.2017.16.001

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Science and Technology of Food Industry > 2017 > (16): 1-4. > DOI: 10.13386/j.issn1002-0306.2017.16.001

XIE Jian-hua, XIE Bing-qing, ZHANG Li-hong, WANG Wen-cheng, PANG Jie, ZHANG Min. Study on shear rheological properties of Konjac glucomannan and Agar blends[J]. Science and Technology of Food Industry, 2017, (16): 1-4. DOI: 10.13386/j.issn1002-0306.2017.16.001

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Study on shear rheological properties of Konjac glucomannan and Agar blends

Department of Food and Biology Engineering, Zhangzhou Profession and Technology Institute
The Applied Technical Engineering Center of Further Processing and Safety of Agricultural Products, Higher Education Institutions in Fujian Province
College of Food Science, Fujian Agriculture and Forestry University
Harvard University Department of Physics
College of Food Science and Biotechnology, Tianjin University of Science and Technology

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Received Date: January 02, 2017

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Abstract

Abstract

Rheometer was used to determine rheological properties of Konjac glucomannan and Agar ( KGM/Agar) under various conditions of concentration, heating time and temperature. The results showed that the viscous coefficient ( k) of KGM/Agar blend system increased with the the increase concentration and the heating time prolong.While the temperature was in the range of 30 ~ 60 ℃, the viscous coefficient ( k) increased at first then decreased and increased again as wave-like changes, with increasing temperature. The results of viscosity coefficient and flow index showed that the optimal parameters was the mass concentration of KGM/Agar blend 1.2%, swelling temperature of 40 ℃, swelling time 120 min. The rheological properties of KGM/Agar blend system could be fitted by power-law model and the change tendencies of viscosity factor ( k) and flow index ( n) correlated with concentration, heating time and temperature were also obtained.The curves could be fitted by power and polynomial curve and could provide a reliable foundation for proper applications of KGM/Agar in the food industry and its quality evaluation.
- Konjac glucan-mannan,
- Agar,
- rheological properties

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References (18)

References

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