title: Recovery, chemical and rheological characterization of gum from Assyrian pulm.
abstract: The extraction of gum from Assyrian pulm fruit (APH) was performed by microwave-assisted extraction technique. A Box-Behnken design (BBD) was applied to evaluate the effects of three independent variables (power of microwave (X1: 50-350W), extraction time (X2: 20-90min), and extraction temperature (X3: 50-90°C)) on the extraction yield of APH. The effect of temperature and concentration on flow behavior of gum solution was studied. The viscosity of 2% APH solution was 0.55Pas at a shear rate of 10s(-1) at 20°C. The viscosity of fully hydrated gum solutions decreased as temperature increase. It was found that increasing the temperature from 10 to 60°C causing the viscosity to decrease about 87% at shear rate 0.1s(-1) and 98% at shear rate 500s(-1). The correlation analysis of the mathematical-regression model indicated that quadratic polynomial model could be employed to optimize the microwave extraction of APH. The optimal conditions to obtain the highest extraction of APH (18.19±0.26%) were as follows: microwave power, 330W; extraction time, 80.67min and extraction temperature, 82°C.
authors.affiliation: Department of Food Science & Technology, Ramin Agricultural & Natural Resources University, Ahvaz, Iran. Electronic address: vsamavati@ut.ac.ir.
authors.forename: Vahid
authors.initials: V
authors.lastname: Samavati
authors.affiliation: Department of Food Science & Technology, Islamic Azad University, Khouzestan branch, Ahwaz, Iran. Electronic address: farshideskandari20@yahoo.com.
authors.forename: Farshid
authors.initials: F
authors.lastname: Skandari
mesh_terms: D005638:Fruit / Q000737:chemistry*; D006170:Gum Arabic / Q000737:chemistry; D065749:Phoeniceae / Q000737:chemistry*; D012212:Rheology; D013696:Temperature; D014783:Viscosity
chemical_list: D006170:Gum Arabic
keywords: Flow behavior; Gum; Microwave-assisted extraction; Recovery