Rheological behaviour of liquorice (Glycyrrhiza glabra)
1999; Elsevier BV; Volume: 39; Issue: 4 Linguagem: Inglês
10.1016/s0260-8774(99)00025-4
ISSN1873-5770
Autores Tópico(s)Hormonal Regulation and Hypertension
ResumoThe rheological properties of water extract of liquorice roots were studied using a Brookfield viscometer at various temperatures (10–60°C) and soluble solids content (3–50°Brix). The results indicated that the extract behaved as Newtonian fluids and soluble solids content affected the viscosity more than the temperature. The effect of temperature on the viscosity followed an Arrhenius type relationship with an activation energy in the range 7.74–30.41 kJ/mol, which decreased with a decrease in the soluble solids concentration. Finally, viscosity was related to soluble solids content and absolute temperature using an equation of the form:η=2.67×10−5exp(0.067C+1788/T).
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