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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.29 No.4
- 발행연도
- 2024.12
- 수록면
- 572 - 577 (6page)
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This study investigated the rheological and tribological properties of cold beverages [bottled water (BW), sports drink (SD), orange juice (OJ), and whole milk (WM)] thickened with various concentrations (1%, 2%, and 3%, w/w) of xanthan gum-based food thickeners. All thickened beverages exhibited high pseudoplastic behavior, with increasing thickener concentration leading to higher viscosity and viscoelastic moduli and a lower flow behavior index. Thickened BW, SD, and WM exhibited typical Stribeck curves covering the boundary, mixed, and hydrodynamic lubrication regimes. However, thickened OJ displayed a different curve pattern comprising five regimes because of the presence of small pulp and gel particles. As the thickener concentration was increased, the maximum friction coefficient (μ) values of thickened BW, SD, and OJ decreased, whereas that of thickened WM increased because of the depletion flocculation of emulsion particles. The maximum μ values of thickened beverages, except for thickened WM, were positively correlated with n and tan δ values with increasing thickener concentration. Thus, the tribological characteristics of cold thickened beverages had a good relationship with their rheological properties, which were greatly influenced by the thickener concentration and beverage type.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
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