Erciyes University, Engineering Faculty, Food Engineering Department, 38039 Kayseri, Turkey.
Ultrason Sonochem. 2012 Jul;19(4):928-38. doi: 10.1016/j.ultsonch.2011.12.009. Epub 2011 Dec 20.
The present study investigated effect of different amplitude levels (40, 70 and 100%), sonication temperatures (40, 50 and 60°C) and exposure times (3, 7 and 11 min) on steady shear properties; apparent viscosity (η), shear stress (σ), consistency coefficient (K), flow behavior index (n) and dynamic shear properties; storage modulus (G'), loss modulus (G″), complex viscosity (η(∗)), complex modulus (G(∗)) and loss tangent (tan δ) values of glucomannan based salep solution (SS) and salep drink (SD) samples. In addition, the steady and dynamic shear properties were optimized using ridge analysis in terms of amplitude level, sonication temperature and exposure times levels. Increasing amplitude level and sonication time decreased considerably the η, σ, K, G', G″ and η* values of salep dispersions (SS and SD samples). However, sonication temperature did not have a remarkable effect on these properties.
本研究考察了不同幅度水平(40%、70%和 100%)、超声温度(40°C、50°C 和 60°C)和暴露时间(3 分钟、7 分钟和 11 分钟)对稳态剪切特性的影响;表观粘度(η)、剪切应力(σ)、稠度系数(K)、流动行为指数(n)和动态剪切特性;葡甘露聚糖沙芦草溶液(SS)和沙芦草饮料(SD)样品的储能模量(G')、损耗模量(G″)、复粘度(η(∗))、复模量(G(∗))和损耗角正切(tan δ)值。此外,还通过脊分析对幅度水平、超声温度和暴露时间水平进行了稳态和动态剪切特性的优化。增加幅度水平和超声时间会显著降低沙芦草分散体(SS 和 SD 样品)的η、σ、K、G'、G″和η*值。然而,超声温度对这些性质没有显著影响。