Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature

Journal of Food Engineering

Volumn 101, Issue 3, 2010, Pages 236-243

  Hosseini Parvar, S H ^a   Matia Merino, L ^b   Goh, K K T ^b   Razavi, S M A ^c   Mortazavi, S A ^c  

^a SARI AGRICULTURAL SCIENCES AND NATURAL RESOURCES UNIVERSITY   (Iran)

^b MASSEY UNIVERSITY   (New Zealand)

^c FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Basil seed gum; Heat resistant; High viscosity; Pseudoplasticity; Rheology

Indexed keywords

APPARENT VISCOSITY; ARRHENIUS EQUATION; FLOW BEHAVIORS; GUAR GUMS; HEAT RESISTANT; HERSCHEL-BULKLEY MODEL; HIGH VISCOSITIES; OCIMUM BASILICUM; ON DYNAMICS; OSCILLATORY MEASUREMENTS; PSEUDOPLASTIC; PSEUDOPLASTICITY; SALAD DRESSINGS; SEED GUM; SHEAR RATES; SHEAR-THINNING BEHAVIOR; STATIC YIELD; STEADY SHEAR FLOW; TEMPERATURE INCREASE;

ACTIVATION ENERGY; CONCENTRATION (PROCESS); ELASTICITY; FLOW FIELDS; FLUID DYNAMICS; GELS; RHEOLOGY; SEED; SHEAR FLOW; VISCOMETERS; VISCOSITY; YIELD STRESS;

SHEAR DEFORMATION;

CYAMOPSIS TETRAGONOLOBA; OCIMUM; OCIMUM BASILICUM;

EID: 77955710302     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.06.025     Document Type: Article

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