Gelation, hydrodynamic and temperature-dependency properties of baobab pectin
Published: 31 January 2023| Version 1 | DOI: 10.17632/j4p4dnr5rh.1
Data shows the flow time (in seconds) and apparent viscosity (mPa.s) of baobab pectin and citrus pectin, Cp (used as reference). Baobab pectins were extracted using the water extraction method (WEp) and acid extraction method (AEp). Changes in flow time and apparent viscosity were also determined as temperature changes (temperature range, 5-80 degrees celsius). Ostwald apparatus were used to measure flow times of solution and Vibro viscometer was used for apparent viscosity.
Harare Institute of Technology School of Industrial Sciences and Technology, Harare Institute of Technology
Food Chemistry, Polymer Characterization Techniques, Food Processing