회전식 점도계를 이용한 상업용 증점제의 점도 분석법 검토Review of viscosity analysis of commercial thickeners using a rotational viscometer
- Other Titles
- Review of viscosity analysis of commercial thickeners using a rotational viscometer
- Authors
- 반영란; 정향연; 윤소정; 박현진; 홍성준; 조성민; 이양봉; 신의철
- Issue Date
- Feb-2024
- Publisher
- 한국식품과학회
- Keywords
- thickener; food additives; rotary viscometer; viscosity; method validation
- Citation
- 한국식품과학회지, v.56, no.1, pp 1 - 7
- Pages
- 7
- Indexed
- KCI
- Journal Title
- 한국식품과학회지
- Volume
- 56
- Number
- 1
- Start Page
- 1
- End Page
- 7
- URI
- https://scholarworks.gnu.ac.kr/handle/sw.gnu/69769
- DOI
- 10.9721/KJFST.2024.56.1.1
- ISSN
- 0367-6293
- Abstract
- In this study, the viscosity of six food additives used as thickeners (xanthan gum, glucomannan, guar gum, pullulan, locust bean gum, and polyvinyl alcohol) was verified using a Brookfield rotational viscometer. Pullulan was prepared in a 10% aqueous solution, and other samples were prepared in a 1% aqueous solution. The measurements showed that glucomannan had a high viscosity value of >3,000.00 cp, compared to guar gum with >2,500.00 cp and xanthan gum with >1,000.00 cp. Locust bean gum and pullulan had low viscosity values of 110.00 cp and polyvinyl alcohol had low viscosity values of 6.60 cp. All samples were subjected to intra-day and inter-day precision analyses. As a result of cross-validation performed by the institution, similar viscosity values were achieved for each sample. Therefore, this data show that the rotary viscometer can contribute to high precision when measuring viscosity.
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Collections - 농업생명과학대학 > 식품공학부 > Journal Articles
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