PDF(Pubmed)
Abstract：
Dispersion of Basil seed gum has high viscosity and exhibits shear-thinning behavior. This study aimed to analyze the influence of microwave treatment (MT) at various time intervals (0, 1, 2, and 3 min) on the viscosity and rheological behavior of Basil seed gum dispersion (0.5%, w/v). The finding of this study revealed that the apparent viscosity of Basil seed gum dispersion (non-treated dispersion) reduced from 0.330 Pa.s to 0.068 Pa.s as the shear rate (SR) increased from 12.2 s-1 to 171.2 s-1. Additionally, the apparent viscosity of the Basil seed gum dispersion reduced from 0.173 Pa.s to 0.100 Pa.s as the MT time increased from 0 to 3 min (SR = 61 s-1). The rheological properties of gum dispersion were successfully modeled using Power law (PL), Bingham, Herschel-Bulkley (HB), and Casson models, and the PL model was the best one for describing the behavior of Basil seed gum dispersion. The PL model showed an excellent performance with the maximum r-value (mean r-value = 0.942) and the minimum sum of squared error (SSE) values (mean SSE value = 5.265) and root mean square error (RMSE) values (mean RMSE value = 0.624) for all gum dispersion. MT had a considerable effect on the changes in the consistency coefficient (k-value) and flow behavior index (n-value) of Basil seed gum dispersion (p < 0.05). The k-value of Basil seed gum dispersion decreased significantly from 3.149 Pa.sn to 1.153 Pa.sn (p < 0.05) with increasing MT time from 0 to 3 min. The n-value of Basil seed gum dispersion increased significantly from 0.25 to 0.42 (p < 0.05) as the MT time increased. The Bingham plastic viscosity of Basil seed gum dispersion increased significantly from 0.029 Pa.s to 0.039 Pa.s (p < 0.05) while the duration of MT increased. The Casson yield stress of Basil seed gum dispersion notably reduced from 5.010 Pa to 2.165 Pa (p < 0.05) with increasing MT time from 0 to 3 min.
摘要：
罗勒种子胶的分散体具有高粘度并表现出剪切稀化行为。本研究旨在分析不同时间间隔（0、1、2和3分钟）的微波处理（MT）对罗勒种子胶分散体（0.5％，w/v)。这项研究的发现表明，罗勒种子胶分散体（未处理的分散体）的表观粘度从0.330Pa降低。S到0.068Pa。s随着剪切速率(SR)从12.2s-1增加到171.2s-1。此外,罗勒种子胶分散体的表观粘度从0.173Pa降低。s到0.100Pa。s随着MT时间从0增加到3分钟(SR=61s-1)。使用幂律(PL)成功地模拟了口香糖分散体的流变特性,宾汉姆,Herschel-Bulkley(HB),和卡森模型，PL模型是描述罗勒种子胶分散行为的最佳模型。PL模型显示出优异的性能,对于所有口香糖分散体,具有最大r值(平均r值=0.942)和最小平方误差(SSE)值(平均SSE值=5.265)和均方根误差(RMSE)值(平均RMSE值=0.624)。MT对罗勒种子胶分散体的稠度系数(k值)和流动行为指数(n值)的变化有相当大的影响(p<0.05)。罗勒种子胶分散的k值从3.149Pa显着降低。sn到1.153Pa。sn(p<0.05)随着MT时间从0增加到3分钟。随着MT时间的增加，罗勒种子胶分散的n值从0.25显着增加到0.42（p<0.05）。罗勒种子胶分散体的宾汉塑性粘度从0.029Pa显著增加。S到0.039Pa。s（p<0.05），而MT的持续时间增加。随着MT时间从0增加到3分钟，罗勒种子胶分散体的Casson屈服应力从5.010Pa显着降低到2.165Pa（p<0.05）。
