A deeper knowledge of rheological effects of dietary fibre in aqueous suspensions and theirdependence on operating conditions adopted in their preparation seems necessary to designproperly systems with expected rheological properties. It is known that changes in “mixingintensity” can modify the observed rheological properties of fibre suspensions; neverthelessonly a small number of previously published data is available, and, usually, they are relatedto technological parameters such as speed of mixing (rpm), homogenisation pressure, res-idence time, etc. In the present work, the energy and the power of mixing were used, in asystematic investigation, and it was observed that by increasing both of them a strongerthree-dimensional network is obtained, as the result of the interactions among the dis-persed particles. Nevertheless, when higher levels of energy or power are used, no furtherincrease in network strength can be obtained. The proposed approach and the obtainedresults can be relevant for industrial applications in order to scale-up the production offibres’ suspensions

The effects of process conditions on rheological properties of functional citrus fibre suspensions

Francesca Romana Lupi
Writing – Original Draft Preparation
;
Francesco Puoci
Investigation
;
Elisabetta Bruno
Investigation
;
Noemi Baldino
Membro del Collaboration Group
;
Rosamaria Marino
Project Administration
;
Domenico Gabriele
Writing – Review & Editing
2020

Abstract

A deeper knowledge of rheological effects of dietary fibre in aqueous suspensions and theirdependence on operating conditions adopted in their preparation seems necessary to designproperly systems with expected rheological properties. It is known that changes in “mixingintensity” can modify the observed rheological properties of fibre suspensions; neverthelessonly a small number of previously published data is available, and, usually, they are relatedto technological parameters such as speed of mixing (rpm), homogenisation pressure, res-idence time, etc. In the present work, the energy and the power of mixing were used, in asystematic investigation, and it was observed that by increasing both of them a strongerthree-dimensional network is obtained, as the result of the interactions among the dis-persed particles. Nevertheless, when higher levels of energy or power are used, no furtherincrease in network strength can be obtained. The proposed approach and the obtainedresults can be relevant for industrial applications in order to scale-up the production offibres’ suspensions
Dietary fibre, Rheology, Energy of mixing, Power of mixing, Rotor-stator mixer, Microscopy
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/20.500.11770/298252
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