Production and characterization of gum exudate from apricot tree: modeling the rheology of the obtained extract
ISSN: 0369-9420
Article publication date: 15 August 2022
Issue publication date: 17 January 2024
Abstract
Purpose
This paper aims to investigate the effect of shear rate, concentration (4–20 kg/m3) and temperature (20°C–60 °C) on the apparent viscosity of apricot gum solutions.
Design/methodology/approach
Apparent viscosity has been measured using a rotational viscometer.
Findings
It has been observed that the shear stress and apparent viscosity values increase at high concentrations in the prepared apricot gum solutions. However, it is understood that the higher the temperature in the operation conditions, the lower the apparent viscosity results. Power-law is found the best-fitting model to illustrate the changes in temperature and concentration. According to the consistency coefficient and flow behavior indices, the apricot gum displayed shear-thinning behavior (pseudoplastic). The apricot gum is a polysaccharide with amino and uronic acids, according to Fouirer Transform Infrared Spektrofotometre spectra.
Practical implications
The results suggest that power-law model can be used to estimate the viscosity of apricot gum solutions at different temperatures and concentrations for applications for which flow behavior should be taken into account.
Originality/value
Exudate gums have good rheological properties and, therefore, are widely used in the food industry. Apricot gum is a biodegradable and abundant polysaccharide that enhances viscosity, stabilizes suspension or emulsion and improves the flow properties of foods. Different rheological models are used to investigate rheological properties. However, those models are time-independent to fit the experimental data.
Keywords
Acknowledgements
The authors thank Prof Dr Nurhan ARSLAN for his great support in both experimental and theoretical studies in this study. Also, for her support of the authors’ studies, the Head of the Department of Chemical Engineering (Fırat University) thanks Prof Dr Filiz KAR.
Funding: This study has not been funded by any commercial or not-for-profit organizations.
Conflicts of interest: The authors declare that there are no conflicts of interest regarding the publication of this paper.
Data availability: The data that support the findings of this study are available from the corresponding author, upon reasonable request.
Citation
Karataş, M., Aydoğmuş, E. and Arslanoğlu, H. (2024), "Production and characterization of gum exudate from apricot tree: modeling the rheology of the obtained extract", Pigment & Resin Technology, Vol. 53 No. 2, pp. 183-191. https://doi.org/10.1108/PRT-01-2022-0011
Publisher
:Emerald Publishing Limited
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