Nasiri Laleh, Gavahian Mohsen, Majzoobi Mahsa, Farahnaky Asgar
Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz 71444-65186, Iran.
Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan.
Foods. 2020 Dec 15;9(12):1872. doi: 10.3390/foods9121872.
In the present study, rheological properties of twelve different licorice root extracts were evaluated using a rotational viscometer as a function of soluble solids content (15-45 °Bx) and temperature (30-70 °C). Response Surface Methodology was used to understand the relationships between the parameters. The experimental data were then fit into mathematical models. The results, for the first time, revealed that the licorice solutions had non-Newtonian shear-thinning behaviors with flow behavior indexes of 0.24 to 0.91, depending on the licorice extract samples, temperature, and °Bx. These observations were different from those reported in the literature and the present study elaborated on reasons for such observations. Further, the shear-thinning behavior generally increased by increasing the °Bx and decreasing the temperature. In addition, the power-law model was found to be suitable for predicting the experimental data. The newly revealed information can be particularly important in designing the unit operations for licorice extract processing.
在本研究中，使用旋转粘度计评估了十二种不同甘草根提取物的流变特性，该特性是可溶性固形物含量（15 - 45 °Bx）和温度（30 - 70 °C）的函数。采用响应面法来理解各参数之间的关系。然后将实验数据拟合到数学模型中。结果首次表明，甘草溶液具有非牛顿剪切变稀行为，其流动行为指数在0.24至0.91之间，这取决于甘草提取物样品、温度和°Bx。这些观察结果与文献报道的不同，本研究阐述了产生此类观察结果的原因。此外，剪切变稀行为通常会随着°Bx的增加和温度的降低而增强。另外，发现幂律模型适用于预测实验数据。新揭示的信息对于设计甘草提取物加工的单元操作可能尤为重要。
