Research of rheological properties of hydrocolloid complexes as film – forming coatings

Authors

DOI:

https://doi.org/10.15587/2312-8372.2016.76571

Keywords:

hydrocolloids, polysaccharides, film-forming coating, sodium alginate, viscosity, gels, meat

Abstract

The research results of functional-technological and rheological properties of hydrocolloids of different origin and their complexes are given.

Investigating the film-forming solution on the basis of polysaccharides (CMC, guar gum), at a concentration of 2 %, and polysaccharides (alginate, xanthan gum, carrageenan) with a concentration of 3 % served as a Newtonian fluid, given that the viscosity remained constant as the shear rate . Comparing with other concentrations of these polysaccharides, all other showed non-Newtonian behavior as pseudoplasticity by decreasing viscosity with increasing shear rate. Based on these results, we can conclude that the hydrocolloids concentration of 2,3 % is better to create a film-forming coating because their viscosity does not change as it passes through the sprayer of the nozzle.

Research of complexes showed that the addition of any hydrocolloid to sodium alginate increases the viscosity of the solution compared with monocomponent solution. Adding glycerol solutions also increases viscosity compared to the same composition, but without glycerol. Analyzing the results the authors article concluded that appropriate for further study are the solutions № 2, 4, 6, 8.

Author Biographies

Людмила Григорівна Віннікова, Odessa National Academy of Food Technologies, Str. Kanatnaya 112, Odessa, Ukraine, 65039

Doctor of Technical Sciences, Professor, Head of the Department

Department of Technology of meat, fish and seafood

Андрій В’ячеславович Кишеня, Odessa National Academy of Food Technologies, Str. Kanatnaya 112, Odessa, Ukraine, 65039

Postgraduate

Department of Technology of meat, fish and seafood

Ксенія Володимирівна Пронькіна, Odessa National Academy of Food Technologies, Str. Kanatnaya 112, Odessa, Ukraine, 65039

Postgraduate

Department of Technology of meat, fish and seafood

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Published

2016-07-26

How to Cite

Віннікова, Л. Г., Кишеня, А. В., & Пронькіна, К. В. (2016). Research of rheological properties of hydrocolloid complexes as film – forming coatings. Technology Audit and Production Reserves, 4(4(30), 51–56. https://doi.org/10.15587/2312-8372.2016.76571

Issue

Vol. 4 No. 4(30) (2016): Technologies of food, light and chemical industry

Section

Technologies of food, light and chemical industry

License

Copyright (c) 2016 Людмила Григорівна Віннікова, Андрій В’ячеславович Кишеня, Ксенія Володимирівна Пронькіна

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