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Fakhreddin Salehi

Fakhreddin Salehi

Academic rank: Associate Professor
ORCID: 0000-0002-6653-860X
Education: PhD.
ScopusId: 50262947600
HIndex:
Faculty: Faculty of Food Industry, Bahar
Address: Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran
Phone:

Research

Title
Effects of ultrasonic intensity and time on rheological properties of different concentrations of xanthan gum solution
Type
JournalPaper
Keywords
Consistency coefficient; Flow behaviour index; Rheological models; Ultrasound
Year
2024
Journal International Journal of Biological Macromolecules
DOI
Researchers Fakhreddin Salehi ، Moein Inanloodoghouz

Abstract

This work aimed to examine the impacts of ultrasonic treatments (40 kHz) at different intensities (0, 75, and 150 W) and time (0, 5, 10, 15, and 20 min) on the rheological properties of different concentrations (at 3 levels of 0.10, 0.15, and 0.20 %, w/v) of xanthan gum solution (XGS). The results confirmed that the apparent viscosity of XGS decreased from 68.75 to 30.38 mPa.s with increasing ultrasonic power from 0 to 150 W (shear rate = 61 s−1, 0.2 %, 20 min). In addition, the apparent viscosity of XGS decreased by enhancing the sonication time. Various rheological equations (power-law, Bingham, Herschel-Bulkley, Casson, and Vocadlo) were employed to fit the empirical values, and the results confirmed that the power-law equation was the best fit to describe the flow behaviour of XGSs. The consistency coefficient (CC) of XGS significantly decreased from 1222.7 to 635.1 mPa.sn (p < 0.05) while ultrasonic power enhanced from 0 to 150 W (0.2 %, 10 min). Furthermore, the CC of XGS decreased significantly (p < 0.05) while the duration of ultrasound treatment enhanced. The flow behaviour index (FBI) of various concentrations of XGS enhanced while the intensity and duration of ultrasound treatment enhanced.