Ultrasonic degradation kinetics and rheological profiles of a food polysaccharide (konjac glucomannan) in water

Volume: 70, Pages: 14 - 19
Published: Sep 1, 2017
Abstract
This study was carried out to evaluate the effects of power ultrasound (US) on the molecular weight and rheological properties of a food polysaccharide, konjac glucomannan (KGM). Upon the exposure of KGM solution (1% w/v in water) to US at a relatively high power intensity (50 W/cm2), the apparent viscosity decreased rapidly from about 50 Pa s to a negligible level within 10–20 min. The intrinsic viscosity ([η]) of KGM solution decreased...
Paper Details
Title
Ultrasonic degradation kinetics and rheological profiles of a food polysaccharide (konjac glucomannan) in water
Published Date
Sep 1, 2017
Volume
70
Pages
14 - 19
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