A New Study on the Steady Shear Flow, Thermal and Functional Properties of Beet Pulp Carboxymethyl Cellulose

Savadkoohi, S, Mesbahi, G, Niakousari, M and Farahnaky, A 2014, 'A New Study on the Steady Shear Flow, Thermal and Functional Properties of Beet Pulp Carboxymethyl Cellulose', Journal of Food Processing and Preservation, vol. 38, no. 5, pp. 2117-2128.


Document type: Journal Article
Collection: Journal Articles

Title A New Study on the Steady Shear Flow, Thermal and Functional Properties of Beet Pulp Carboxymethyl Cellulose
Author(s) Savadkoohi, S
Mesbahi, G
Niakousari, M
Farahnaky, A
Year 2014
Journal name Journal of Food Processing and Preservation
Volume number 38
Issue number 5
Start page 2117
End page 2128
Total pages 12
Publisher Wiley-Blackwell Publishing
Abstract The current work presents a study of rheological, thermal and functional properties of carboxymethyl cellulose (CMC) produced from beet pulp compared with commercial CMC primarily at low-solid concentrations. Differential scanning calorimetry (DSC) results demonstrated two endothermic peaks around 104, 173C and two exothermic peaks at 307 and 361C. The flow properties of produced CMC were performed under steady shear at different pH and salt (NaCl) contents using Power law equation. Changes in the viscosity were observed depending on the type and concentration of hydrocolloid. Apparent viscosity of CMC samples decreased at acidic and alkaline pH solutions and at the presence of salt, because of the reduction in carboxylate repulsion of the CMC backbone. Furthermore, the effect of produced CMC on rheological and serum loss of ketchup was investigated. The data showed promising outcomes for the addition of beet pulp CMC in ketchup formulation with a decrease in serum separation during storage time.
Subject Food Processing
DOI - identifier 10.1111/jfpp.12192
Copyright notice © 2013 Wiley Periodicals, Inc.
ISSN 0145-8892
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