Rheological behavior of agar solution in relation to the making of instant edible bird's nest products

Lu Zhang*, Liming Che, Weibiao Zhou, Xiao Dong Chen

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

2 Citations (Scopus)

Abstract

Agar solution has been used in industry as a 'background' liquid material for the production of instant Edible Bird's Nest products. In this work, the rheological properties of agar solution were studied, especially the effect of shear rate, agar concentration and temperature, respectively, on the apparent viscosity of the agar solution. A HAAKE rotary viscometer was used. Results indicated that the agar solution exhibited shear-thinning behavior following the power law fluid model. Its apparent viscosity increased exponentially with an increase of solid concentration, and decreased with a rise of temperature. The independence of viscosity on temperature followed Arrhenius equation. Reasonable empirical correlations between the apparent viscosity of the agar solution for different temperatures, shear rates and different concentrations are proposed respectively.

Original languageEnglish
Article number10
JournalInternational Journal of Food Engineering
Volume8
Issue number3
DOIs
Publication statusPublished - 2012
Externally publishedYes

Keywords

  • Agar
  • Edible Bird's Nest products
  • Rheological behaviors
  • Rotary viscometer

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