The impact of addition of xanthan gum and guar gum on rheological properties of foams produced by continuous method

Maciej Kabziński , Krzysztof Neupauer , Marcelina Nowak , Joanna Kruk , Kacper Kaczmarczyk

Abstract

The paper presents the effect of the addition of hydrocolloids – xanthan gum and guar gum – on rheological properties of ovoalbumin-based food foams, produced by continuous method. The foaming was carried out in a column apparatus with additional aeration equipped with a paddle stirrer. In order to determine the rheological parameters, a hysteresis loop test was carried out. The results of the study were described using the Ostwald-de Waele equation. The effect of the addition of hydrocolloid on the rheological properties of the obtained foams was characterized, and the synergistic effects between the hydrocolloids used were described.
Author Maciej Kabziński (FoFT / DoEaMiFI)
Maciej Kabziński,,
- Department of Engineering and Machinery in Food Industry
, Krzysztof Neupauer
Krzysztof Neupauer,,
-
, Marcelina Nowak (FoFT / DoEaMiFI)
Marcelina Nowak,,
- Department of Engineering and Machinery in Food Industry
, Joanna Kruk (FoFT / DoEaMiFI)
Joanna Kruk,,
- Department of Engineering and Machinery in Food Industry
, Kacper Kaczmarczyk (FoFT / DoEaMiFI)
Kacper Kaczmarczyk,,
- Department of Engineering and Machinery in Food Industry
Other language title versionsWpływ dodatku gumy ksantanowej i gumy guar na właściwości reologiczne pian wytwarzanych metodą ciągłą
Journal seriesPolimery, ISSN 0032-2725, (N/A 40 pkt)
Issue year2019
Vol64
No7-8
Pages538-541
Publication size in sheets0.5
Keywords in Polishpiany spożywcze, guma ksantanowa, guma guar, reologia
Keywords in Englishfood foams, xanthan gum, guar gum, rheology
ASJC Classification1500 General Chemical Engineering; 2505 Materials Chemistry; 2507 Polymers and Plastics
Abstract in PolishZbadano wpływ dodatku hydrokoloidów – gumy ksantanowej i gumy guar – na właściwości reologiczne wytwarzanych metodą ciągłą pian spożywczych na bazie albuminy jaja kurzego. Spienianie prowadzono w zaopatrzonym w mieszadło łopatkowe aparacie kolumnowym z dodatkowym napowietrzaniem. W celu określenia parametrów reologicznych wykonano test pętli histerezy. Wyniki badań opisano z zastosowaniem równania Ostwalda-de Waele. Scharakteryzowano wpływ dodatku hydrokoloidu na właściwości reologiczne otrzymanych pian oraz opisano efekty synergistyczne użytych hydrokoloidów.
DOIDOI:10.14314/polimery.2019.7.11
Internal identifierWTŻ/2019/53
Languageen angielski
Score (nominal)40
Score sourcejournalList
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2017 = 0.568; WoS Impact Factor: 2018 = 1.121 (2) - 2018=1.075 (5)
Citation count*
Additional fields
FinansowanieThe research was financed from the funds of the Polish National Science Centre, registration number of the application: 2017/01/X/NZ9/00816.
Udział procentowyM. Kabziński: 50%, K. Neupauer: 20%, M. Nowak: 10%, J. Kruk: 10%, K. Kaczmarczyk: 10%
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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