Flow properties of fruit fillings |
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| Affiliation: | 1. School of Nuclear Science and Technology, Xi''an Jiaotong University, Xi''an, 710049, China;2. Laboratory of Nuclear Energy Chemistry and Key Laboratory for Biomedical Effects of Nanomaterials and Nanosafety, Institute of High Energy Physics, Chinese Academy of Sciences, Beijing 100049, China;3. School of Radiological & Interdisciplinary Sciences and Collaborative Innovation Center of Radiation Medicine of Jiangsu Higher Education Institutions, Soochow University, 215123, Suzhou, China;1. Centre for Information Technology, University of Groningen, P.O. Box 11044, 9700 CA Groningen the Netherlands;2. KVI-Center for Advanced Radiation Technology, University of Groningen, Zernikelaan 25, 9747 AA Groningen the Netherlands;3. Bernoulli Institute for Mathematics, Computer Science and Artificial Intelligence, University of Groningen, PO Box 07, 9700 AK Groningen. the Netherlands |
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| Abstract: | The flow properties of the fluid portion of fruit fillings were assessed to investigate the effects of gums. Results indicated that the shear rate–shear stress relations of the fluid portion of commercial fruit fillings and the model fillings made of waxy corn starch, fructose, citrate buffer, and a gum which could be guar gum, locust bean gum, CMC, xanthan gum or κ-carrageenan, fit well into the Herschel–Bulkley equation for pseudoplastic fluids. The fluid portion of the commercial fruit fillings was characterized with a yield stress between 39–51 Pa, a consistency index between 52–104 Pa·sn, and a flow index (n) around 0.4. In addition, the shear rate–shear stress relations could be fitted into a modified Herschel–Bulkley equation with a flow index fixed at 0.4. Addition of guar gum, locust bean gum and CMC increased while xanthan gum and κ-carrageenan decreased the consistency and flow indices in the modified Herschel–Bulkley equation. The effect of gum addition on the apparent viscosity of model fillings varies with the type of gum, amount of addition, and shear rate. |
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