Premium
VISCOELASTIC CHARACTERIZATION OF RICE GEL
Author(s) -
JENA RASHMI,
BHATTACHARYA SUVENDU
Publication year - 2003
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.1745-4603.2003.tb01068.x
Subject(s) - viscoelasticity , materials science , plateau (mathematics) , rice flour , dynamic modulus , principal component analysis , elasticity (physics) , dynamic mechanical analysis , sweep frequency response analysis , viscosity , young's modulus , composite material , modulus , analytical chemistry (journal) , chromatography , chemistry , mathematics , polymer , raw material , acoustics , organic chemistry , mathematical analysis , statistics , physics
Rice flour dispersions with 15–25% solids were subjected to microwave heating for 0–75 s and samples were subjected to oscillatory frequency sweep between 0.01–10 Hz. The initial rapid increase in storage modulus (G 1 ) with frequency decreased to a plateau at higher frequencies. An increase in G 1 and complex viscosity (η*) with an increase in the time of treatment or concentration of solid indicate the extent of sol‐gel transformation. The sensory data on hardness, elasticity and stickiness also followed similar trend. Principal component analysis (PCA) of the sensory results indicate that a minimum treatment time of 45 s is needed to achieve a rice gel with acceptable sensory characteristics. The G' values were modeled (0.936 ≤ r ≤ 0.988, P ≤ .01) by the 4‐element spring‐dashpot model.