Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/79828
Type: Artigo de periódico
Title: Rheological characterization of chicory root (Cichoriumintybus L.) inulin solution
Author: Toneli, JTCL
Park, KJ
Ramalho, JRP
Murr, FEX
Fabbro, IMD
Abstract: Inulin is a polysaccharide frequency used as a sugar or fat replacer in the food industry, which offers the advantage of a functional effect similar to those of dietary fibers. By cooling or freezing ail inulin concentrated solution, a more concentrated solution precipitates as a paste-like substance, while the liquid phase forms a diluted solution. In this work, the effect of storage temperature Of inulin concentrated solution as well as temperature on the rheological behavior of liquid and precipitated phases obtained from a process of phase separation were evaluated. The precipitated phase Of inulin was evaluated Under two conditions: pure and formulated with encapsulating agents. It was observed that a reduction in storage temperature resulted in a higher inulin precipitation, which produced higher apparent viscosity values for the precipitated phase. All the samples analyzed had a shear-thinning rheological behavior.
Subject: extraction
cooling
encapsulation
viscosity
mathematical model
Country: Brasil
Editor: Brazilian Soc Chemical Eng
Rights: aberto
Identifier DOI: 10.1590/S0104-66322008000300004
Date Issue: 2008
Appears in Collections:Unicamp - Artigos e Outros Documentos

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