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Food science and biotechnology v.15 no.2 = no.68, 2006년, pp.264 - 269   피인용횟수: 1

Rheological Properties of Concentrated Dandelion Leaf Extracts by Hot Water or Ethanol

Lee, Ok-Hwan   (Graduate School of Complementary Alternative Medicine, Pochon CHA UniversityUU0001226  ); Ko, Sung-Kwon   (Department of Oriental Medical Food & Nutrition, Semyung UniversityUU0000787  ); Lee, Boo-Yong   (Graduate School of Complementary Alternative Medicine, Pochon CHA UniversityUU0001226  );
  • 초록

    Basic rheological data of dandelion leaf concentrates were determined to predict processing aptitude and usefulness of dandelion leaf concentrates as functional food materials. Hot water and 70% ethanol extracts of dandelion leaves were concentrated at 5, 20, and 50 Brix, and their static and dynamic viscosities, and Arrhenius plots were investigated. Most concentrated dandelion leaves extracted with hot water and 70% ethanol showed flow behaviors close to Newtonian fluid based on power law model evaluation. Apparent viscosity of concentrated dandelion leaves extracted with hot water and 70% ethanol decreased with increasing temperature. Yield stresses of concentrated dandelion leaves extracted with hot water and 70% ethanol by Herschel-Bulkley model application were 0.020-0.641 and 0.017-0.079 Pa, respectively. Activation energies of concentrated dandelion leaves extracted with hot water and 70% ethanol were $2.102-32.669{\times}10^3$ and $1.657-5.382{\times}10^3\;J/mol{\cdot}kg$ with increasing concentration, respectively. Loss modulus (G") predominated over storage modulus (G') at all applied frequencies, showing typical flow behavior of low molecular solution. G' and G" of concentrated dandelion leaves extracted with hot water slowly increased with increasing frequency compared to those of concentrated dandelion leaves extracted with 70% ethanol.

  • 주제어

    concentrated dandelion leaf extracts .   rheological properties .   static viscosity .   dynamic viscosity .   Arrhenius plotting.  

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  • 이 논문을 인용한 문헌 (1)

    1. 2008. "" Food science and biotechnology, 17(4): 766~771     

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