ArticleFoods (Basel, Switzerland)2020
Rheological Behavior of
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Optimization of response surface methodology for the extraction of isoliquiritigenin fromFrontiers in pharmacology · 2025Article
- Physicochemical Properties and Structure Changes of Food Products during Processing.Foods (Basel, Switzerland) · 2022Article
- Revisiting liquorice (Phytomedicine plus : international journal of phytotherapy and phytopharmacology · 2022Review
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Authors and funding
4 authors.
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Abstract
In the present study, rheological properties of twelve different licorice root extracts were evaluated using a rotational viscometer as a function of soluble solids content (15-45 °Bx) and temperature (30-70 °C). Response Surface Methodology was used to understand the relationships between the parameters. The experimental data were then fit into mathematical models. The results, for the first time, revealed that the licorice solutions had non-Newtonian shear-thinning behaviors with flow behavior indexes of 0.24 to 0.91, depending on the licorice extract samples, temperature, and °Bx. These observations were different from those reported in the literature and the present study elaborated on reasons for such observations. Further, the shear-thinning behavior generally increased by increasing the °Bx and decreasing the temperature. In addition, the power-law model was found to be suitable for predicting the experimental data. The newly revealed information can be particularly important in designing the unit operations for licorice extract processing.
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