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Rheological characterization of sele...

Ma, Li.

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Rheological characterization of selected food gums.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Rheological characterization of selected food gums./
作者:	Ma, Li.
面頁冊數:	179 p.
附註:	Chair: Gustavo V. Barbosa-Canovas.
Contained By:	Dissertation Abstracts International57-11B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9711518
ISBN:	0591190036

Rheological characterization of selected food gums.
Ma, Li.

Rheological characterization of selected food gums. - 179 p.

Chair: Gustavo V. Barbosa-Canovas.

Thesis (Ph.D.)--Washington State University, 1996.

The rheological properties of selected food gums (guar gum, locust bean gum, xanthan gum) were characterized at polymer concentrations of 0.5, 0.75 and 1.0% at the temperature range of 10 to 50$\sp\circ

ISBN: 0591190036Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Rheological characterization of selected food gums.
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100 1 $a Ma, Li. $3 1256834
245 1 0 $a Rheological characterization of selected food gums.
300 $a 179 p.
500 $a Chair: Gustavo V. Barbosa-Canovas.
500 $a Source: Dissertation Abstracts International, Volume: 57-11, Section: B, page: 6679.
502 $a Thesis (Ph.D.)--Washington State University, 1996.
520 $a The rheological properties of selected food gums (guar gum, locust bean gum, xanthan gum) were characterized at polymer concentrations of 0.5, 0.75 and 1.0% at the temperature range of 10 to 50$\sp\circ $c . Response surface analysis mapped the effect of concentration, temperature and shear frequency on the storage modulus (G$\sp\prime$), loss modulus (G$\sp\prime\sp\prime$), and complex viscosity($\eta\sp*$). The dynamic oscillatory and creep/recovery tests were performed on the gelling agent--gellan gum at polymer concentrations of 0.6, 1.0, and 1.4% at 20$\sp\circ $c . A classical six element Kelvin model was used to simulate the compliance of gellan gels. A fractional derivative (FD) model was formulated and used to simulate the selected food gums and gels. The formulated FD model was adequate in describing the viscoelastic properties of food gums and gum mixtures since a single four parameter model can predict both storage modulus (G$\sp\prime$) and dynamic viscosity ($\eta\sp\prime$). A new gelling method was developed by diffusion of Fe$\sp{3+}$ to a xanthan gum dispersion. The viscoelastic properties of xanthan gel in the presence of Fe$\sp{3+}$ were compared to the viscoelastic properties of xanthan gel in the absence of Fe$\sp{3+}$. The ferric ion is an excellent crosslinker to produce more rigid and strong xanthan gum gels.
590 $a School code: 0251.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a Washington State University. $3 678588
773 0 $t Dissertation Abstracts International $g 57-11B.
790 $a 0251
790 1 0 $a Barbosa-Canovas, Gustavo V., $e advisor
791 $a Ph.D.
792 $a 1996
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9711518