Effect of Drying Methods on the Rheological Properties of Sugar Beet Pulp Pectin

被引：5
|
作者：
Huang, Xin [1 ]
Li, Dong [2 ]
Wang, Li-Jun [1 ]
Adhikari, Benu [3 ]
Chen, Xiao Dong [4 ]
机构：
[1] China Agr Univ, Beijing Key Lab Funct Food Plant Resources, Coll Food Sci & Nutr Engn, POB 50,17 Qinghua Donglu, Beijing 100083, Peoples R China
[2] China Agr Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Coll Engn, Natl Energy R&D Ctr Nonfood Biomass, Beijing, Peoples R China
[3] RMIT Univ, Sch Appl Sci, City Campus, Melbourne, Vic 3001, Australia
[4] Soochow Univ, Sch Chem & Environm Engn, Suzhou, Jiangsu, Peoples R China
来源：
INTERNATIONAL JOURNAL OF FOOD ENGINEERING | 2017年 / 13卷 / 04期
关键词：
rheological properties; drying methods; sugar beet pulp pectin; FUNCTIONAL-PROPERTIES; ALCOHOL PRECIPITATION; EXTRACTION; YIELD; FILTRATION; PURITY;
D O I：
10.1515/ijfe-2016-0165
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of drying methods on the rheological properties (apparent viscosity, storage (G') and loss (G") moduli, creep behavior) of sugar beet pulp pectin (SBPP) was investigated using steady shear, frequency sweep, activation energy and creep-recovery tests. SBPP was extracted from sugar beet and dried using freeze (FD), hot air (HD), vacuum (VD) and spray (SD) drying methods. The HD sample showed highest apparent viscosity and the VD sample had the highest activation energy. The 1 % (w/v) samples had higher activation energy than 2 % (w/v) samples. The G and G" versus angular frequency data followed the Power Law model reasonably well (R-2 > 0.915). The FD sample deformed the most during the creep test.
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页数：10
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