Effect of combination of pectin substances on viscosity of their aqueous solutions
https://doi.org/10.20914/2310-1202-2019-2-133-138
Abstract
Viscosity is one of the characteristic properties of pectin substances, as well as other lyophilic colloids. Pectin molecules are easily associated with each other or with large molecules of related substances. This article contains the results of the study of dynamic viscosity, internal friction, thixotropic index of aqueous solutions (1 % and 4%) of various types of pectin substances and their combinations. The article presents the results of the study of the influence of different types of pectin substances and their combinations on the dynamic viscosity of pectin solutions and their internal friction. The analysis of values of dynamic viscosity and friction force depending on the type of pectin substances and their combinations is given. It is established that in cases where information on dissipative processes in pectin structures at low speeds and shear loads is required, it is necessary to rely on data on internal friction, in others - on the given information on their viscosity. The thixotropic index is calculated. It is established that the internal friction in pectin solutions and their dynamic viscosity depend on the type of pectin substances and their combinations. In pectin solutions, the internal friction is maximum for Apple pectin, and the dynamic viscosity – for a combination of citrus pectins with beet. When combining pectins, both indicators are most important for the combination of citrus with beet. The obtained data on the viscosity, internal friction and thixotropic index of solutions of different types and combinations of pectins make it possible to regulate the rheological properties of food systems with the addition of pectin substances.
About the Authors
Z. N. Khatko
Maikop State University of Technology
Russian Federation
Dr. Sci. (Engin.), food technology and catering department, Pervomayskaya str., 191, Maikop, 385000, Russia
Russian Federation
Dr. Sci. (Engin.), food technology and catering department, Pervomayskaya str., 191, Maikop, 385000, Russia
S. A. Titov
Voronezh State University of Engineering Technologies
Dr. Sci (Engin), professor, physics, heating engineering and heart power engineering department, Revolution Av., 19 Voronezh, 394036, Russia
Dr. Sci (Engin), professor, physics, heating engineering and heart power engineering department, Revolution Av., 19 Voronezh, 394036, Russia
A. A. Ashinova
Maikop State University of Technology
junior researcher, food technology and catering department, Maikop state University of technology, Pervomayskaya str., 191, Maikop, 382000, Russia
junior researcher, food technology and catering department, Maikop state University of technology, Pervomayskaya str., 191, Maikop, 382000, Russia
E. M. Kolodina
Maikop State University of Technology
graduate student, food technology and catering department, Pervomayskaya str., 191, Maikop, 385000, Russia
graduate student, food technology and catering department, Pervomayskaya str., 191, Maikop, 385000, Russia
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Review
For citations:
Khatko Z.N., Titov S.A., Ashinova A.A., Kolodina E.M. Effect of combination of pectin substances on viscosity of their aqueous solutions. Proceedings of the Voronezh State University of Engineering Technologies. 2019;81(2):133-138. (In Russ.) https://doi.org/10.20914/2310-1202-2019-2-133-138
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