Effect of ultrasonic treatment on the rheological properties and particle size of gum tragacanth dispersions from different species |
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| Authors: | Mina Farzi Mohammad Mahdi Saffari Zahra Emam‐Djomeh Mohammad Amin Mohammadifar |
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| Affiliation: | 1. Transfer Phenomena Laboratory (TPL), Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran.;2. Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences. |
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| Abstract: | Dispersions of different species of gum tragacanth were sonicated at a frequency of 24 kHz with a total nominal output power of 200 W for different time intervals (0, 7, 15, 45 and 90 s). Various species behave differently under sonication, which is related to structural differences in these species. In the case of Astragaslus compactus and A. rahensus dispersions, as the sonication time increased, the viscosity and particle size of the dispersions decreased, just as in gum Arabic solutions. However, A. gossypinus gum behaved differently compared to the other species. At early stages of sonication (up to 15 s), the viscosity of the dispersions increased sharply and reached its maximum value (106.04 mPa s) as the particle size increased slightly to 275.69 μm. Continuing sonication led to a decrease in the viscosity of the dispersions, though the particle size did not show any changes. This behaviour is thought to be due to the rupture and aggregation of particles. |
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| Keywords: | Aggregation gum tragacanth particle size ultrasonic treatment viscosity |
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