Document Type : Original research

Authors

• Fakhreddin Salehi ¹
• Maryam Tashakori ²
• Kimia Samary ²

¹ Associate Professor, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran

² MSc Student, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran

Abstract

This study aimed to analyze the influence of microwave treatment (MT) at various time intervals on the viscosity and flow behavior of Wild sage seed gum (WSSG) dispersion (0.2%, w/v). The flow behavior of WSSG dispersions were calculated from the resulting flow curves using four flow behavior models (Power law (PL), Bingham, Herschel-Bulkley (HB), and Casson). The fit quality of the selected models was evaluated using correlation coefficient (r), sum of squared error (SSE), and root mean square error (RMSE). It was observed that the apparent viscosity of WSSG dispersion reduced from 68 mPa.s to 19 mPa.s as the shear rate (SR) increased from 12.2 s-1 to 171.2 s-1. Additionally, the apparent viscosity of the samples reduced from 34 mPa.s to 28 mPa.s as the MT time increased from 0 to 3 min (SR=49 s-1). The HB model, which is a combination of Bingham and PL models, fitted the data very well with an overall r of more than 0.9990 and, SSE and RMSE values of lower than 0.0123, and, 0.0310, respectively, therefore, used to describe the shear stress (SS) and apparent viscosity of WSSG dispersions. The consistency coefficient of WSSG dispersion decreased significantly from 0.185 Pa.sn to 0.155 Pa.sn (p<0.05) with increasing MT time from 0 to 3 min. Also, the flow behavior index (PL and HB models) of dispersions increased as the MT time increased.

Keywords

• Casson
• Herschel-Bulkley
• Microwave
• Power law
• Wild sage seed gum

Main Subjects

• Effect of different processes on the functional properties of foods or drinks