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SIMULATING VISCOELASTIC PROPERTIES OF SELECTED FOOD GUMS AND GUM MIXTURES USING A FRACTIONAL DERIVATIVE MODEL
Author(s) -
MA L.,
BARBOSACÁNOVAS G.V.
Publication year - 1996
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1996.tb00077.x
Subject(s) - guar gum , xanthan gum , gellan gum , locust bean gum , viscoelasticity , rheology , materials science , dynamic mechanical analysis , dynamic modulus , viscosity , fractional calculus , mathematics , chemistry , food science , composite material , mathematical analysis , polymer
ABSTRACT A four parameter semi‐empirical model has been developed using the fractional derivative (FD) theory, which consists of applying a mathematical operator to a constitutive equation. The Fourier transform approach is used to obtain the analytical function of the derived model. Since a single four parameter model can predict both storage modulus (G′) and dynamic viscosity (η′), the developed FD model was appropriate in describing the viscoelastic properties of selected food gum dispersions, food gum mixtures and gellan gel. This fractional derivative model shows good simulation capability for selected food gum dispersions (0.5% xanthan gum, 0.5 and 0.75% locust bean gum, and 0.5, 0.75, and 1.0% guar gum), 0.6% gellan gel, and binary mixtures of carrageenan and guar gum, car‐rageenan and xanthan, as well as guar and xanthan gum.