International Journal of Agricultural Engineering

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Viscoelastic Behaviour of Alginate Texturized Muskmelon (Cantaloupe) Pulp


Affiliations
1 SR Engineering College, Hasanparthy, Warangal (Telangana), India
     

   Subscribe/Renew Journal


A restructured muskmelon gel was formulated based on muskmelon pulp by alginate texturization for subsequent stabilization. Since the viscoelastic properties of the gel is important for processing, investigation was undertaken to study the influence of alginate on the gel like behaviour of muskmelon pulp. Experimental data from dynamic rheometric experiments showed that both storage modulus (G’) and loss modulus (G'') at 25°C of restructured pulp were higher than the nonrestructured pulp; statistical evaluation (P<0.05) indicated G’ values were significantly higher than G'’ at all the frequencies tested. This implied that solid like properties were predominant. In addition low positive values of the slope of both modulii exhibited weak gel like properties for both the samples. The addition of sodium alginate and calcium to the pulp formed a complex increasing the firmness of muskmelon pulp. Effect of temperatures tested in the range of 25 to 850C showed that the values of G’ or G’’ were increasing for both the sample. Maximum storage modulus for both the samples was obtained at 85°C at any particular frequency. It may be concluded that addition of calcium/alginate complex increased the firmness of muskmelon pulp and changed its viscoelastic properties.

Keywords

Viscoelastic, Muskmelon, Restructured, Frequency Sweep, Storage Modulus, Loss Modulus, Temperature Effect.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Bai, J.H., Saftner, R.A., Watada, A.E. and Lee, Y.S. (2001). Modified atmosphere maintains quality of fresh cut cantaloupe (Cucumis melo L.). J. Food Sci., 66(8) : 207-1211.

  • Chao, S.J. and Lai, L.S. (1999). Effects of salts on the dynamic rheological properties of hsian-tsao leaf gum/starch mixed gel. Food Sci.,-Taiwan, 26(6) : 572-582.

  • Chen, C.J., Okechukwu, P.E., Damodaran, S. and Rao, M.A. (1996). Rheological properties of heated corn starch + soybean 7S and 11S globulin dispersions. J. Texture Studies, 27 : 419-432.

  • Clark, R.C. (1982). Viscoelastic properties of xanthan gum/guar gum blends. In : Gums and Stabilisers for the food industry 1, GO Philips, DJ Wedlock and PA Williams (Eds) pp. 165-173, Pergamon Press, Oxford, UK

  • Glicksman, M. (1969). Gum technology in the food industry. Academic Press, NewYork, pp. 239-273.

  • Kaletunc, G., Nussinovitch, A. and Peleg, M. (1990). Alginate texturisation of highly acid fruits pulps and juices. J. Food Sci., 55 (6) : 1759-1761.

  • Kalra, C.L., Manan, J.K., Singh, Suraj and Lal, T. (1987). Studies on the suitability of muskmelon varieties grown in Punjab for canning. Indian Food Packer, 41(6) : 7-14.

  • Luh, N., Flink, J.M. and Karel, M. (1976). A simulated fruit structure suitable for freeze dehydration. J. Food Sci., 41 : 89-93.

  • Mancini, M., Moresi, M. and Rancini, R. (1990). Uniaxial compression and stress relaxation tests on alginate gels. J. Texture Studies, 30 : 639-657.

  • Mao, R. and Tang, J. (1999). Texture properties of gellan gels as affected by temperature. J. Texture Studies, 30 : 409-433.

  • Mitchell, J.R. and Blanshard, J.M.V. (1976). Rheological properties of alginate gels. J. Texture Studies, 7 : 219-234.

  • Moresi, M., Marco, M., Bruno, M. and Rancini, R. (2001). Viscoelastic properties of alginate gels by oscillatory dynamic tests. J. Texture Studies,32 : 375-396.

  • Moresi, M., Bruno, M. and Parente, E. (2004). Viscoelastic properties of microbial alginate gels by oscillatory dynamic tests. J. Food Engg., 64 :179-186

  • Morris, E.R. (1983). Rheology of hydrocolloids in gums and stabilisers for the food industry 2, GO Philips, DJ Wedlock and PA Williams(Eds), pp. 57-78, Pergamon press, Oxford,UK

  • Mouquet, C., Dumas, J.C. and Guilbert, S. (1992). Texturization of sweetened mango pulp, optimization using response surface methodology. J. Food Sci., 57(6) : 1395-1400.

  • Nussinovitch, A. and Peleg, M. (1990).Mechanical properties of raspberry product texturized with alginates. J. Food Processing & Preservation, 14 : 267-278.

  • Nussinovitch, A., Kopelman, I.J. and Mizrahi, S. (1991). Mechanical properties of composite fruit products based on hydrocolloid gel, fruit pulp and sugar. Lebensm.-Wiss.u.-Technol., 24 : 214-217.

  • Oakenfull, D. and Fenwick, D.E. (1977). Thermodynamics and mechanism of hydrophobic interaction. Australian J. Chem., 30 : 741-744.

  • Sapers, G.M., Miller, R.L., Pilizota, V. and Mattrazo, A.M. (2001). Antimicrobial treatment for minimally processed cantaloupe melon. J. Food Sci., 66(2) : 345-349.

  • Scalzo, R.L.O., Papadimitriu, C., Bertolo, G., Maestrelli, A. and Torreggiani, D. (2001). Influence of cultivar and osmotic dehydration time on aroma profile of muskmelon (Cucumis melo, cv. RETICULATES NAUD.) spheres. J. Food Engg., 49(2/3) : 261-264.

  • Segeren, A.J.M., Boskamp, J.V. and van Den Pempel, M. (1974). Rheological and swelling properties of alginate gels. Farad. Discuss. Chem. Soc., 57 : 255-262.

  • Siddappa, G.S. and Bhatia, B.S. (1958). Canning of muskmelon with other fruits. Food Sci., 7 (5) : 114-115.

  • Steffe, J.F. (1996). Rhelogical methods in food process engineering. pp. 295-341. East Lansing, MI:Freeman Press.

  • Urmil Bindra, Maryrekar, S.P. and Jain, S.C. (1973). Utilisation of muskmelon (Cucumis melo L) variety Hara Madhu. J. Food Sci. & Technol., 10(4) : 176-178.

  • Wu, M.C., Hamann, D.D. and Lanier, T.C. (1985).Rheological and calorimetric investigations of starch-fish protein systems during thermal processing. J. Texture Studies, 16 : 53-74.


Abstract Views: 203

PDF Views: 0




  • Viscoelastic Behaviour of Alginate Texturized Muskmelon (Cantaloupe) Pulp

Abstract Views: 203  |  PDF Views: 0

Authors

D. Ramesh Babu
SR Engineering College, Hasanparthy, Warangal (Telangana), India
B. Satish Kumar
SR Engineering College, Hasanparthy, Warangal (Telangana), India

Abstract


A restructured muskmelon gel was formulated based on muskmelon pulp by alginate texturization for subsequent stabilization. Since the viscoelastic properties of the gel is important for processing, investigation was undertaken to study the influence of alginate on the gel like behaviour of muskmelon pulp. Experimental data from dynamic rheometric experiments showed that both storage modulus (G’) and loss modulus (G'') at 25°C of restructured pulp were higher than the nonrestructured pulp; statistical evaluation (P<0.05) indicated G’ values were significantly higher than G'’ at all the frequencies tested. This implied that solid like properties were predominant. In addition low positive values of the slope of both modulii exhibited weak gel like properties for both the samples. The addition of sodium alginate and calcium to the pulp formed a complex increasing the firmness of muskmelon pulp. Effect of temperatures tested in the range of 25 to 850C showed that the values of G’ or G’’ were increasing for both the sample. Maximum storage modulus for both the samples was obtained at 85°C at any particular frequency. It may be concluded that addition of calcium/alginate complex increased the firmness of muskmelon pulp and changed its viscoelastic properties.

Keywords


Viscoelastic, Muskmelon, Restructured, Frequency Sweep, Storage Modulus, Loss Modulus, Temperature Effect.

References