Rheological properties of plant-tissue suspensions: aqueous suspensions of potato and carrot parenchyma powders

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dc.contributor.authorYounessinaki, Nasibeh
dc.contributor.examiningcommitteeBeta, Trust (Food and Nutritional Sciences) Jayaraman, Raghavan ( Mechanical Engineering) Goff, Doug (Food Sciences at University of Guelph)en_US
dc.contributor.supervisorScanlon, G. Martin ( Food and Nutritional Sciences)en_US
dc.date.accessioned2018-01-05T17:13:55Z
dc.date.available2018-01-05T17:13:55Z
dc.date.issued2016-11en_US
dc.degree.disciplineFood and Nutritional Sciencesen_US
dc.degree.levelDoctor of Philosophy (Ph.D.)en_US
dc.description.abstractComprehending the rheological behavior of food-based plant-tissue suspensions, e.g., soups and purees, is critical in terms of production efficiency and final product quality. The rheological behavior of suspensions is governed mainly by the continuous phase properties, the dispersed phase properties, e.g., particle size, solid volume fraction of suspensions, and by processing conditions such as temperature. Therefore, an understanding of how these parameters influence the rheological properties of food-based plant-tissue suspensions is helpful for development of novel foods and process design. In this study, the rheological properties of suspensions of potato and carrot powder were investigated at six solid volume fractions (Φ), three temperatures and two particle sizes. Corn and potato starch granule suspensions were used as model systems due to an anticipated minimal level of interactions among their components. A concentrated sucrose solution was used as the continuous phase to prevent sedimentation of particles. Rheological measurements were carried out using a rotational rheometer with a concentric cylinder geometry via shear flow and oscillatory shear tests. Starch granule suspensions exhibited essentially Newtonian behavior at all Φ. The potato and carrot powder suspensions showed shear-thinning behavior at similar Φ, obeying either a power-law equation or the Herschel-Bulkley equation. Differences in the rheological properties of the potato and carrot powder suspensions compared to starch granule suspensions are due to intra- and inter-cellular components in potato and carrot parenchyma that migrate from the dispersed to the continuous phase. The viscosity or consistency factor data of all the suspensions conformed well to the Krieger-Dougherty equation. Oscillatory shear testing indicated the presence of viscoelastic properties in the potato and carrot powder suspensions. Higher consistency factor and yield stress, more shear-thinning behavior, and lower loss factor were observed in the carrot powder suspensions compared to potato powder suspensions. The greater amount of soluble solids content in carrot compared to potato is postulated to be the cause of the differences observed in the rheological properties of carrot and potato suspensions. Comparing the rheological behavior of carrot and potato powder suspensions revealed the dominant role of the continuous phase in the rheological properties of carrot powder suspensions.en_US
dc.description.noteFebruary 2018en_US
dc.identifier.citationSinaki, Nasibeh Y., and Martin G. Scanlon. "Flow Behavior of Native Corn and Potato Starch Granules in Aqueous Suspensions." Food biophysics 11.4 (2016): 345-353.en_US
dc.identifier.urihttp://hdl.handle.net/1993/32738
dc.language.isoengen_US
dc.publisherSpringeren_US
dc.rightsopen accessen_US
dc.subjectPotato parenchyma powder, Carrot parenchyma powder, Starch granule, Suspension, Rheological properties, Viscosity, Solid volume fraction, Temperatureen_US
dc.titleRheological properties of plant-tissue suspensions: aqueous suspensions of potato and carrot parenchyma powdersen_US
dc.typedoctoral thesisen_US
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