naa a22 4500 510726720 CHVBK 20180411082938.0 cr unu---uuuuu 180411e20130501xx s 000 0 eng 10.1007/s11947-011-0718-0 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0718-0 Relation Between Particle Properties and Rheological Characteristics of Carrot-derived Suspensions [Elektronische Daten] [Katlijn Moelants, Ruth Cardinaels, Ruben Jolie, Tina Verrijssen, Sandy Van Buggenhout, Lourdes Zumalacarregui, Ann Van Loey, Paula Moldenaers, Marc Hendrickx] The effect of particle properties on the rheological behaviour of carrot-derived suspensions was investigated systematically. Hereto, a range of relatively monodisperse suspensions, with varying average particle sizes (∼73, 176, 262 and 369μm) and pulp contents (from 30 to 65wt.%), was prepared by the reconstitution of carrot tissue particles in water. Suspensions with average particle size of ∼73μm consisted of cell fragments, whereas suspensions with larger particle sizes contained mainly cell clusters of which the cell number increased with increasing particle size. The rheological characteristics showed that the carrot-derived suspensions have a non-Newtonian behaviour with a yield stress, depending on particle concentration, size and type. The network structure of all suspensions could be described as a weak gel. Increase in yield stress and storage modulus with particle concentration could be fitted to a power law model. A unique linear relation was found between the yield stress and the plateau modulus, independent of the particle size and type. Particle concentration, size and type appeared to be key structural parameters controlling the rheology of these carrot-derived suspensions. When comparing the rheological behaviour of the reconstituted suspensions with the original carrot purée of similar average diameter and pulp content, the network structure (measured as yield stress or storage modulus) in carrot purée was weaker, which may be attributed to the broader particle size distribution. Springer Science+Business Media, LLC, 2011 Rheology nationallicence Microstructure nationallicence Carrot purée nationallicence Reconstitution nationallicence Particle properties nationallicence Moelants Katlijn Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, PB 2457, 3001, Leuven, Belgium aut Cardinaels Ruth Laboratory of Applied Rheology and Polymer Processing, Department of Chemical Engineering, Katholieke Universiteit Leuven, Willem de Croylaan 46, PB 2423, 3001, Leuven, Belgium aut Jolie Ruben Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, PB 2457, 3001, Leuven, Belgium aut Verrijssen Tina Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, PB 2457, 3001, Leuven, Belgium aut Van Buggenhout Sandy Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, PB 2457, 3001, Leuven, Belgium aut Zumalacarregui Lourdes Process Analysis Research Group, Chemical Engineering Faculty, Higher Polytechnic Institute Jose Antonio Echeverria, 114 St. 11901 Marianao, CP 19390, Havana, Cuba aut Van Loey Ann Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, PB 2457, 3001, Leuven, Belgium aut Moldenaers Paula Laboratory of Applied Rheology and Polymer Processing, Department of Chemical Engineering, Katholieke Universiteit Leuven, Willem de Croylaan 46, PB 2423, 3001, Leuven, Belgium aut Hendrickx Marc Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, PB 2457, 3001, Leuven, Belgium aut Food and Bioprocess Technology Springer-Verlag 6/5(2013-05-01), 1127-1143 1935-5130 6:5<1127 2013 6 11947 https://doi.org/10.1007/s11947-011-0718-0 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0718-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Moelants Katlijn Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, PB 2457, 3001, Leuven, Belgium aut NATIONALLICENCE 700 1- Cardinaels Ruth Laboratory of Applied Rheology and Polymer Processing, Department of Chemical Engineering, Katholieke Universiteit Leuven, Willem de Croylaan 46, PB 2423, 3001, Leuven, Belgium aut NATIONALLICENCE 700 1- Jolie Ruben Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, PB 2457, 3001, Leuven, Belgium aut NATIONALLICENCE 700 1- Verrijssen Tina Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, PB 2457, 3001, Leuven, Belgium aut NATIONALLICENCE 700 1- Van Buggenhout Sandy Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, PB 2457, 3001, Leuven, Belgium aut NATIONALLICENCE 700 1- Zumalacarregui Lourdes Process Analysis Research Group, Chemical Engineering Faculty, Higher Polytechnic Institute Jose Antonio Echeverria, 114 St. 11901 Marianao, CP 19390, Havana, Cuba aut NATIONALLICENCE 700 1- Van Loey Ann Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, PB 2457, 3001, Leuven, Belgium aut NATIONALLICENCE 700 1- Moldenaers Paula Laboratory of Applied Rheology and Polymer Processing, Department of Chemical Engineering, Katholieke Universiteit Leuven, Willem de Croylaan 46, PB 2423, 3001, Leuven, Belgium aut NATIONALLICENCE 700 1- Hendrickx Marc Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, PB 2457, 3001, Leuven, Belgium aut NATIONALLICENCE 773 0- Food and Bioprocess Technology 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