The Doctoral Thesis deals with the issue of rheological and thermal properties
of foodstuffs and additives based on polysaccharides and proteins which are
widely used as food hydrocolloids.
Rheological analysis was used to determine intrinsic viscosity and flow
parameters of polysaccharide solutions (guar gum, κ-carrageenan, xanthan gum)
and gelatin/polysaccharide blends. Using suitable rheological models (Ostwaldde
Waele and Herschel-Bulkley model), it was possible to define temperature
and concentration dependency of flow parameters, the effect of solvent used and
to examine the conformational transition of the dissolved polymers.
Rheological analysis of polysaccharides solutions both in distilled water and
0.07M KCl in the temperature range from 20 to 45 °C confirmed the
concentration and temperature dependency of the solutions viscosities as
reflected in observed changes of flow parameters. The transition from double
helical polysaccharide structure to single coil conformation (in salt solution) and
the disentanglement of coils’ chains (in distilled water) promoted by elevating
temperature were proved at temperature about 30 °C by a detectable change of
the Kraemer constant temperature dependency.
| ISBN: | 978-80-7454-805-5 |
|---|
| EAN: | 9788074548055 |
|---|
| Počet stran |
32 stran |
| Datum vydání |
03. 12. 2018 |
| Pořadí vydání |
První |
| Jazyk |
anglický |
| Vazba |
e-kniha - pdf |
| Autor: |
Tomáš Valenta |
| Nakladatelství |
Univerzita Tomáše Bati ve Zlíně |
| Tématická skupina |
5 - Technické vědy |
| Neprodejná publikace. Publikaci je možné poptávat zde: Vydáno elektronicky - volně dostupné na http://hdl.handle.net/10563/43769 |
|---|
Svaz českých knihkupců a nakladatelů