Modeling the Rheological Properties of Carboxymethylcellulose Stabilized O/W Emulsions Based on Sunflower Oil and Tallow Fat
الموضوعات :
M. Radi
1
(Associate Professor of the Department of Food Science and Technology, Yasooj Branch, Islamic Azad University, Yasooj, Iran; Young Researchers and Elite Club, Yasooj Branch, Islamic Azad University, Yasooj, Iran.)
S. Amiri
2
(Associate Professor of the Department of Food Science and Technology, Yasooj Branch, Islamic Azad University, Yasooj, Iran; Young Researchers and Elite Club, Yasooj Branch, Islamic Azad University, Yasooj, Iran.)
F. Bagheri
3
(PhD Student of the Department of Food Science and Technology, Yasooj Branch, Islamic Azad University, Yasooj, Iran; Young Researchers and Elite Club, Yasooj Branch, Islamic Azad University, Yasooj, Iran.)
الکلمات المفتاحية: Emulsion, Fat Type, Modeling, Rheology,
ملخص المقالة :
The aim of this research was to assess the effect of fat type and concentration as well as the continuous phase viscosity on the rheological properties of an oil-in-water (O/W) emulsion. Thus, sunflower oil and tallow fat were used as the dispersed phase of the emulsion both at 10 and 50% (w/v) and CMC solutions (at 0.1, 0.3 and 0.5% w/v) were acted as the continuous phase. CMC solutions and emulsions showed a shear-thinning behavior with increasing CMC or dispersed phase concentration. The rheological behavior of all samples was well modeled by Herschel-Bulkley, Power law and Casson equations. According to Herschel-Bulkley and Power law models, an increase in the consistency index and a decrease in the flow behavior index of all samples was occurred with increasing CMC concentration (0.1 to 0.5%), fat concentration (10 to 50%) and dispersed phase change from liquid oil to a solid fat. The obtained data were compared with Einstein, Larson, Pal and Dougherty-Krieger predicting models and the results showed that Larson model well described the flow behavior of emulsions with 10% fat content, and Dougherty and Krieger or Pal equations were fitted more with the experimental data of emulsions containing 50% fat content.
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