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Food Science and Technology International
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Notes

Note. Modelling the Rheological Properties of the Solution of Konjac Glucomannan and Milk Powder

X. H. Yang

Department of Biotechnology and Chemical Engineering, Wuhan Polytechnic University, Hankou, Wuhan, P.R. China 430023 yangxh88{at}yahoo.com.cn

W. L. Zhu

Department of Biotechnology and Chemical Engineering, Wuhan Polytechnic University, Hankou, Wuhan, P.R. China 430023

Shear storage and loss moduli (G'' and G ') of a solution of konjac glucomannan (KGM) and milk powder were measured while varying angular frequency and temperature. Results showed that both G' and G'' increased with the angular frequency sweeping from 0.1 rad/s to 100 rad/s, in a variety of temperatures and KGM concentrations. However, they decrease with temperature sweeping from 10°C to 50°C. These recorded curves were satisfactorily fitted to a multi-element Maxwell model. The angular sweep and temperature ramp data sitting along a sole line on the G'' –G' diagram demonstrates the solution of KGM and milk powder obeys the time–temperature superposition principle. Furthermore, the fitted magnitude of G1 of the first multi-element Maxwell model is proportional to the concentration of the solution. These results are valuable for the optimising production of the functional KGM-milk food.

Key Words: rheology • konjac glucomannan • milk powder

Food Science and Technology International, Vol. 12, No. 2, 127-132 (2006)
DOI: 10.1177/1082013206064006
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