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Effect of ultrafiltration process on physico-chemical, rheological, microstructure and thermal properties of syrups from male and female date palm saps

机译:超滤工艺对雄性和雌性枣椰子糖浆糖浆的理化,流变,微观结构和热学性质的影响

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摘要

This study investigates the effect of the ultrafiltration process on physicochemical, rheological,microstructure and thermal properties of syrups from male and female date palm sap. All the studied syrups switched from pseudoplastic rheological behaviour (n = 0.783) to Newtonian behaviour (n〰1) from 10 to 50 s‾1 respectively and present similar thermal profiles. Results revealed that the ultrafiltration process significantly affects the rheological behaviour of the male and female syrups. These differences on rheological properties are attributed to the variation of chemical composition between sap and sap permeate syrups. Furthermore, the effect of temperature on viscosity of the syrups was investigated during heating and cooling processes at the same shear rate (50 s 1). This study provides idea of the stability of the syrup by evaluating the area between heating and cooling curves. Actually, the syrup prepared from male sap permeate is the most stable between the four studied syrups.
机译:本研究调查了超滤工艺对雄性和雌性枣椰子树汁糖浆的理化,流变,微观结构和热学性质的影响。所有研究的糖浆分别从10到50 s‾1从假塑性流变行为(n = 0.783)转换为牛顿行为(n〰1),并呈现相似的热特性。结果表明,超滤过程会显着影响男性和女性糖浆的流变行为。流变性质的这些差异归因于树汁和树汁渗透液之间的化学组成变化。此外,在相同的剪切速率(50 s 1)下,在加热和冷却过程中研究了温度对糖浆粘度的影响。通过评估加热曲线和冷却曲线之间的面积,本研究提供了糖浆稳定性的想法。实际上,由男性汁液制成的糖浆在四种糖浆中是最稳定的。

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