Open AccessRheological method for determination of critical concentration of pectin dispersion – A review
Author(s) -
Uray Ulfah Nabilah,
Azis Boing Sitanggang,
Eko Hari Purnomo
Publication year - 2021
Publication title -
annals of the university "dunărea de jos" of galaţi. fascicle vi, food technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.199
H-Index - 8
eISSN - 2068-259X
pISSN - 1843-5157
DOI - 10.35219/foodtechnology.2021.2.12
Subject(s) - pectin , rheology , shear rate , dimensionless quantity , apparent viscosity , viscosity , critical point (mathematics) , dispersion (optics) , chromatography , thermodynamics , consistency (knowledge bases) , chemistry , materials science , mathematics , food science , physics , mathematical analysis , optics , geometry
Pectin critical concentration is a parameter that determines the effectiveness of pectin as a thickening and gelling agent. A lower critical concentration indicates the ease of a particular hydrocolloid to thicken the solution or form gel. From the industrial point of view, this is of interest as it entails a lower production cost. This review examines the critical advantages and limitations of various methods in determining the rheological-based critical concentration of pectin. The methods discussed in this work were based on dynamic viscosity flow pattern (η) plotted against shear rate (γ̇), apparent viscosity (ηapp), zero shear viscosity (η0), and consistency index (K) plotted against concentration (c), and specific viscosity (ηsp) plotted against the dimensionless number (c[η]). Empirically, these methods have been shown to successfully predict critical concentrations of pectin. However, models that can be used generally for each type of pectin flow are (1) η0 plotted against c and (2) ηsp plotted against c[η]. Conclusively, this review provides information for industries and researchers to select a suitable method for analyzing the critical concentration of pectin where variations might be present due to different sources and methods for extraction.