Study of rheology and friction factor of natural food hydrocolloid gels

Authors

  • Vojtěch Kumbár Department of Technology and Automobile Transport (section Physics), Faculty of AgriSciences, Mendel University in Brno, Zemědělská 1, 613 00 Brno
  • Šárka Nedomová Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Zemědělská 1, 613 00 Brno
  • Roman Pytel Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Zemědělská 1, 613 00 Brno
  • Libor Kilián Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Zemědělská 1, 613 00 Brno
  • Jaroslav Buchar Department of Technology and Automobile Transport (section Physics), Faculty of AgriSciences, Mendel University in Brno, Zemědělská 1, 613 00 Brno

DOI:

https://doi.org/10.5219/735

Keywords:

viscosity, shear thinning, non-Newtonian fluid, velocity profile, Reynolds number

Abstract

Differences in the rheology and friction factor of natural food hydrocolloid gels were studied in this paper. The practical importance of the knowledge of the rheological parameters is quite evident. The experimental data were carried out using a concentric cylinder rotary viscometer. It was prepared 1% hydrocolloid solutions (hydrogels). Hydrogels of the natural gums extracted from the seeds of the plants and plant tubers have been used - carob gum (from the seeds of Ceratonia siliqua), guar gum (from the seeds of Cyamopsis tetragonoloba) and tara gum (from the seeds of Caesalpinia spinosa). Rheological behaviour has non-Newtonian pseudoplastic character and the flow curves were fitted using the Otswald - de Waele (power law) model and Herschel - Bulkley model. The hydrogels exhibit shear thinning behaviour. The meaning of the rheological parameters on the friction factors during flow of hydrocolloid gels in the tube has been shown. Information on time dependent behaviour of tested liquids has been also obtained. Time dependent curves were fitted by the Gaussian model. Preliminary results obtained for a constant shear rate showed the thixotropic and time-dependent behaviour of the hydrogels. These parameters can be especially used in much software dealing with a numerical simulation of the flow problems.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

Abd Alla, S. G., Sen, M., El-Naggar, A. W. M. 2012. Swelling and mechanical properties of superabsorbent hydrogels based on tara gum/acrylic acid synthesized by gamma radiation. Carbohydrate Polymers, vol. 89, no. 2, p. 478-485. https://doi.org/10.1016/j.carbpol.2012.03.031 DOI: https://doi.org/10.1016/j.carbpol.2012.03.031

Alves, M. M., Antonov, Y. A., Gonçalves, M. P. 1999. The effect of phase viscosity ratio on the rheology of liquid two phase gelatin-locust bean gum systems. International Journal of Biological Macromolecules, vol. 26, no. 5, p. 333-336. https://doi.org/10.1016/S0141-8130(99)00103-8 DOI: https://doi.org/10.1016/S0141-8130(99)00103-8

Amundarain, J. L., Castro, L. J., Rojas, M. R., Siquier, S., Ramírez, N., Müller, A. J., Sáez, A. E. 2009. Solutions of xanthan gum/guar gum mixtures: Shear rheology, porous media flow, and solids transport in annular flow. Rheologica Acta, vol. 48, no. 5, p. 491-498. https://doi.org/10.1007/s00397-008-0337-5 DOI: https://doi.org/10.1007/s00397-008-0337-5

Bourriot, S., Garnier, C., Doublier, J. 1999. Phase separation, rheology and microstructure of micellar casein-guar gum mixtures. Food Hydrocolloids, vol. 13, no. 1, p. 43-49. https://doi.org/10.1016/S0268-005X(98)00068-X DOI: https://doi.org/10.1016/S0268-005X(98)00068-X

Cabral, R. A. F., Telis V. R. N., Parkb K. J., Telis-Romero, J. 2011. Friction losses in valves and fittings for liquid food products. Food and bioproducts processing, vol. 89, no. 4, p. 375-382. https://doi.org/10.1016/j.fbp.2010.08.002 DOI: https://doi.org/10.1016/j.fbp.2010.08.002

Darby, R. 1996. Chemical engineering fluid mechanics. 2nd ed. NEW YORK, USA : Marcel Dekker. 576 p. ISBN: 0-8247-0444-4.

Das, S. K., Biswas, M. N., Mitra, A. K. 1991. Non-Newtonian liquid flow in bends. Chemical Engineering Journal, vol. 45, no. 3, p. 165-171. https://doi.org/10.1016/0300-9467(91)80016-P DOI: https://doi.org/10.1016/0300-9467(91)80016-P

Dodge, D. W., Metzner, A. B. 1959. Turbulent flow of non-Newtonian systems. AIChE Journal, vol. 5, p. 189-204. https://doi.org/10.1002/aic.690050214 DOI: https://doi.org/10.1002/aic.690050214

Garcia, E. J., Steffe, J. F. 1987. Comparison of friction factor equations for non-Newtonian fluids in pipe flow. Journal of Food Process and Engineering, vol. 9, no. 2, p. 93-120. https://doi.org/10.1111/j.1745-4530.1986.tb00120.x DOI: https://doi.org/10.1111/j.1745-4530.1986.tb00120.x

Hayakawa, F., Kazami, Y., Ishihara, S., Nakao, S., Nakauma, M., Funami, T., Nishinari, K., Kohyama, K. 2014. Characterization of eating difficulty by sensory evaluation of hydrocolloid gels. Food Hydrocolloids, vol. 38, p. 95-103. https://doi.org/10.1016/j.foodhyd.2013.11.007 DOI: https://doi.org/10.1016/j.foodhyd.2013.11.007

Jamshidian, M., Savary, G., Grisel, M., Picard, C. 2014. Stretching properties of xanthan and hydroxypropyl guar in aqueous solutions and in cosmetic emulsions. Carbohydrate Polymers, vol. 112, p. 334-341. https://doi.org/10.1016/j.carbpol.2014.05.094 DOI: https://doi.org/10.1016/j.carbpol.2014.05.094

Karaman, S., Kesler, Y., Goksel, M., Dogan, M., Kayacier, A. 2014. Rheological and some physicochemical properties of selected hydrocolloids and their interactions with guar gum: Characterization using principal component analysis and viscous synergism index. International Journal of Food Properties, vol. 17, no. 8, p. 1655-1667. https://doi.org/10.1080/10942912.2012.675612 DOI: https://doi.org/10.1080/10942912.2012.675612

Kono, H., Otaka, F., Ozaki, M. 2014. Preparation and characterization of guar gum hydrogels as carrier materials for controlled protein drug delivery. Carbohydrate Polymers, vol. 111, p. 830-840. https://doi.org/10.1016/j.carbpol.2014.05.050 DOI: https://doi.org/10.1016/j.carbpol.2014.05.050

Kumbár, V., Nedomová, Š., Strnková, J., Buchar, J. 2015a. Effect of egg storage duration on the rheology of liquid egg products. Journal of Food Engineering, vol. 156, p. 45-54. https://doi.org/10.1016/j.jfoodeng.2015.02.011 DOI: https://doi.org/10.1016/j.jfoodeng.2015.02.011

Kumbár, V., Polcar A.,Votava, J. 2015b. Physical and Mechanical Properties of Bioethanol and Gasoline Blends. Sugar and Sugar Beet Journal, vol. 131, no. 3, p. 112-116.

Kumbár, V., Strnková, J., Nedomová, Š., Buchar, J. 2015c. Fluid dynamics of liquid egg products. Journal of Biological Physics, vol. 41, no. 1, p. 303-311. https://doi.org/10.1007/s10867-015-9380-5 DOI: https://doi.org/10.1007/s10867-015-9380-5

Mandala, I. G., Savvas, T. P., Kostaropoulos, A. E. 2004. Xanthan and locust bean gum influence on the rheology and structure of a white model-sauce. Journal of Food Engineering, vol. 64, no. 3, p. 335-342. https://doi.org/10.1016/j.jfoodeng.2003.10.018 DOI: https://doi.org/10.1016/j.jfoodeng.2003.10.018

Rao, M. A. 1982. Flow properties of fluid foods and their measurement, Paper presented at the AIChE Symposium Series, p. 144-153.

Rao, M. A. 2005. Rheological properties of fluid foods. In Rao, M. A., Rizvi, S. S. H., Datta A. K. Engineering properties of foods. New York : Marcel Dekker, p. 41-100. ISBN 0-8247-5328-3. https://doi.org/10.1201/9781420028805.ch2 DOI: https://doi.org/10.1201/9781420028805.ch2

Sandolo, C., Bulone, D., Mangione, M. R., Margheritelli, S., Di Meo, C., Alhaique, F., Matricardi, P., Coviello, T. 2010. Synergistic interaction of locust bean gum and xanthan investigated by rheology and light scattering. Carbohydrate Polymers, vol. 82, no. 3, p. 733-741. https://doi.org/10.1016/j.carbpol.2010.05.044 DOI: https://doi.org/10.1016/j.carbpol.2010.05.044

Sandolo, C., Matricardi, P., Alhaique, F., Coviello, T. 2009. Effect of temperature and cross-linking density on rheology of chemical cross-linked guar gum at the gel point. Food Hydrocolloids, vol. 23, no. 1, p. 210-220. https://doi.org/10.1016/j.foodhyd.2008.01.001 DOI: https://doi.org/10.1016/j.foodhyd.2008.01.001

Saravacos, G. D., Kostaropoulos A. E. 1995. Transport properties in processing of fruits and vegetables. Food Technology, vol. 49, p. 1-6.

Sittikijyothin, W., Sampaio, P., Gonçalves, M. P. 2007. Heat-induced gelation of β-lactoglobulin at varying pH: Effect of tara gum on the rheological and structural properties of the gels. Food Hydrocolloids, vol. 21, no. 7, p. 1046-1055. https://doi.org/10.1016/j.foodhyd.2006.07.019 DOI: https://doi.org/10.1016/j.foodhyd.2006.07.019

Steffe, J. F., Daubert C. R. 2006. Bioprocessing Pipelines: Rheology and Analysis. MICHIGAN, USA : Freeman Press, 159 p. ISBN-10:0-9632036-2-2.

Tárrega, A., Martínez, M., Vélez-Ruiz, J. F., Fiszman, S. 2014. Hydrocolloids as a tool for modulating the expected satiety of milk-based snacks. Food Hydrocolloids, vol. 39, p. 51-57. https://doi.org/10.1016/j.foodhyd.2013.12.025 DOI: https://doi.org/10.1016/j.foodhyd.2013.12.025

Telis-Romero, J., Polizelli, M. A., Gabas, A. L., Telis, V. R. N. 2005. Friction losses in valves and fittings for viscoplastic fluids. Canadian Journal of Chemical Engineering, vol. 83, no. 2, p. 181-187. https://doi.org/10.1002/cjce.5450830205 DOI: https://doi.org/10.1002/cjce.5450830205

Torres, M. D., Gadala-Maria, F., Wilson, D. I. 2013. Comparison of the rheology of bubbly liquids prepared by whisking air into a viscous liquid (honey) and a shear-thinning liquid (guar gum solutions). Journal of Food Engineering, vol. 118, no. 2, p. 213-228. https://doi.org/10.1002/cjce.5450830205 DOI: https://doi.org/10.1016/j.jfoodeng.2013.04.002

Torres, M. D., Hallmark, B., Wilson, D. I. 2014. Effect of concentration on shear and extensional rheology of guar gum solutions. Food Hydrocolloids, vol. 40, p. 85-95. https://doi.org/10.1016/j.foodhyd.2014.02.011 DOI: https://doi.org/10.1016/j.foodhyd.2014.02.011

Wang, Q., Zhang, Z., Qian, J., Xie, Y., Yang, H. 2013. Rheology of anionic carboxymethyl guar solution in the presence of the opposite charged surfactant. Gaofenzi Cailiao Kexue Yu Gongcheng/Polymeric Materials Science and Engineering, vol. 29, no. 1, p. 71-74.

Wientjes, R. H. W., Duits, M. H. G., Jongschaap, R. J. J., Mellema, J. 2000. Linear rheology of guar gum solutions. Macromolecules, vol. 33, no. 26, p. 9594-9605. https://doi.org/10.1021/ma001065p DOI: https://doi.org/10.1021/ma001065p

Zhu, G., Fang, B. 2012. The preparation and rheological properties of regeneratable borax/degrated hydroxypropyl tara gum gel systems. Gao Xiao Hua Xue Gong Cheng Xue Bao/Journal of Chemical Engineering of Chinese Universities, vol. 26, no. 5, p. 901-904.

Downloads

Published

2017-04-11

How to Cite

Kumbár, V. ., Nedomová, Šárka ., Pytel, R. ., Kilián, L. ., & Buchar, J. . (2017). Study of rheology and friction factor of natural food hydrocolloid gels. Potravinarstvo Slovak Journal of Food Sciences, 11(1), 203–209. https://doi.org/10.5219/735