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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
Citation: 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
shu

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
    Graphical 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.
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    • References (18)
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