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Drying Technology
An International Journal
Volume 32, 2014 - Issue 6
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Original Articles

Effect of Different Drying Methods on Rheological and Textural Properties of Balangu Seed Gum

Fakhreddin Salehi Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranCorrespondence[email protected]
&
Mahdi Kashaninejad Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
Pages 720-727 | Published online: 16 Apr 2014

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A. F. Haubjerg & C. T. Veje. (2019) An experimental approach towards increasing mechanical durability of extruded fish feed in the drying process. Drying Technology 37:11, pages 1418-1426.
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Fakhreddin Salehi. (2019) Color changes kinetics during deep fat frying of kohlrabi (Brassica oleracea var. gongylodes) slice. International Journal of Food Properties 22:1, pages 511-519.
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V. Eyarkai Nambi, A. Manickavasagan, K. Thangavel, D. S. Aniesrani, V. Chandrasekar & G. S. V. Raghavan. (2017) Effect of carrier material on flow characteristics of date pulp feedstock. Drying Technology 35:1, pages 116-124.
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Soleiman Hosseinpour, Shahin Rafiee, Mortaza Aghbashlo & Seyed Saeid Mohtasebi. (2015) Computer Vision System (CVS) for In-Line Monitoring of Visual Texture Kinetics During Shrimp (Penaeus Spp.) Drying. Drying Technology 33:2, pages 238-254.
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Articles from other publishers (43)

Fakhreddin Salehi, Moein Inanloodoghouz & Mostafa Karami. (2023) Rheological properties of carboxymethyl cellulose (CMC) solution: Impact of high intensity ultrasound. Ultrasonics Sonochemistry 101, pages 106655.
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Fakhreddin Salehi & Moein Inanloodoghouz. (2023) Rheological properties and color indexes of ultrasonic treated aqueous solutions of basil, Lallemantia, and wild sage gums. International Journal of Biological Macromolecules 253, pages 127828.
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Zahra Khoshdouni Farahani & Mohammad Ali Ebrahimzadeh Mousavi. (2023) Impact of drying methods on textural/rheological attributes of insoluble fraction of Persian gum. Food Chemistry Advances 3, pages 100479.
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Zahra Khoshdouni Farahani & Mohammad Ebrahimzadeh Mousavi. (2023) Rheological behavior and textural characteristics resulting from the effect of different drying temperatures on the SFPG (soluble fraction of Persian gum). Food Chemistry Advances 3, pages 100350.
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Fakhreddin Salehi. (2023) Recent Progress and Application of Freeze Dryers for Agricultural Product Drying. ChemBioEng Reviews.
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Roshanak Zolqadri, Soheila Zarringhalami & Simin Haghnazari. (2023) Effect of Rice Bran Protein Isolate (RBPI) Addition on the Sponge Cake Qualitative and Bioactive Properties. Journal of Food Processing and Preservation 2023, pages 1-8.
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Li-Xia Hou, Wen-Bo Miao, Ye-Tong Yao, Zi-Da Zhu, Huamin Liu, Zhao Qin & Xuede Wang. (2023) Gel properties of the gum from Chinese quince (Chaenomeles sinensis) seeds. International Food Research Journal 30:3, pages 683-695.
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Mukaddes Karataş, Ercan Aydoğmuş & Hasan Arslanoğlu. (2022) Production and characterization of gum exudate from apricot tree: modeling the rheology of the obtained extract. Pigment & Resin Technology.
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Shenwan Wang, Lili Zheng, Xiaoyan Zheng, Yang Yang, Dao Xiao, Haide Zhang, Binling Ai & Zhanwu Sheng. (2022) Chitosan inhibits advanced glycation end products formation in chemical models and bakery food. Food Hydrocolloids 128, pages 107600.
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Shima Piri Gheshlaghi, Mehdi Nikoo & Joe M. Regenstein. (2022) Effect of sturgeon gelatine hydrolysates and epigallocatechin‐3‐gallate mixtures on technological and rheological properties and viability of probiotics for fat‐free set‐type yoghurt. International Journal of Dairy Technology 75:2, pages 380-392.
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Fakhreddin Salehi, Alireza Haseli & Amirreza Roustaei. (2021) Coating of Zucchini Slices with Balangu, Basil, and Wild Sage Seeds Gums to Improve the Frying Properties. European Journal of Lipid Science and Technology 124:2, pages 2100120.
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Gita Addelia Nevara, Sharifah Kharidah Syed Muhammad, Norhasnida Zawawi, Nor Afizah Mustapha & Roselina Karim. (2021) Physicochemical and functional properties of carbohydrate–protein gum extracted from kenaf ( Hibiscus cannabinus L.) seed . International Journal of Food Science & Technology 57:1, pages 258-267.
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Shima Piri Gheshlaghi, Mohammad Alizadeh Khaledabad, Mehdi Nikoo, Joe M. Regenstein & Hassan Ahmadi Gavlighi. (2021) Impact of sturgeon gelatin hydrolysates (SGH) on physicochemical and microbiological properties of fat-free set-type yogurt. LWT 148, pages 111665.
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Mohmad Sayeed Bhat & Shalini Subhash Arya. (2021) Technofunctional, rheological, thermal and structural properties of gorgon nut ( Eurayle ferox ) as affected by drying temperature . Journal of Food Process Engineering 44:7.
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Arezou Khezerlou, Hajar Zolfaghari, Seyed Alireza Banihashemi, Samira Forghani & Ali Ehsani. (2021) Plant gums as the functional compounds for edible films and coatings in the food industry: A review. Polymers for Advanced Technologies 32:6, pages 2306-2326.
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Fakhreddin Salehi. (2021) Rheological and physicochemical properties of vegetable juices and concentrates: A review. Journal of Food Processing and Preservation 45:4.
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Masoumeh Azari, Saeedeh Shojaee-Aliabadi, Hedayat Hosseini, Leila Mirmoghtadaie & Seyede Marzieh Hosseini. (2020) Optimization of physical properties of new gluten-free cake based on apple pomace powder using starch and xanthan gum. Food Science and Technology International 26:7, pages 603-613.
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Fakhreddin Salehi. (2019) Recent applications of powdered fruits and vegetables as novel ingredients in biscuits: a review. Nutrire 45:1.
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Hadi Bagheri & Mahadi Khashaninejad. (2020) Textural Stability of Lepidium perfoliatum Seed Gum against Freezing Processes. Nutrition and Food Sciences Research 7:3, pages 41-48.
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Fakhreddin Salehi. (2020) Effect of common and new gums on the quality, physical, and textural properties of bakery products: A review. Journal of Texture Studies 51:2, pages 361-370.
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Jéssica Loraine Duenha Antigo, Rita de Cássia Bergamasco & Grasiele Scaramal Madrona. (2020) How drying methods can influence the characteristics of mucilage obtained from chia seed and psyllium husk. Ciência Rural 50:8.
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Yousef Abbaspour‐Gilandeh, Mohammad Kaveh & Ahmad Jahanbakhshi. (2019) The effect of microwave and convective dryer with ultrasound pre‐treatment on drying and quality properties of walnut kernel. Journal of Food Processing and Preservation 43:11.
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Fakhreddin Salehi. (2019) Improvement of gluten‐free bread and cake properties using natural hydrocolloids: A review. Food Science & Nutrition 7:11, pages 3391-3402.
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Fakhreddin Salehi. (2019) Characterization of New Biodegradable Edible Films and Coatings Based on Seeds Gum: A Review. Journal of Packaging Technology and Research 3:2, pages 193-201.
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Maryam Sardarodiyan, Akram Arianfar, Ali Mohamadi San & Sara Naji-Tabasi. (2019) INVESTIGATING FUNCTIONAL CHARACTERISTICS OF WATER-SOLUBLE POLYSACCHARIDE ISOLATED FROM BALANGU SEED (LALLEMANTIA ROYLEANA) GUM. Food Science and Technology 13:2.
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Asad Mohammad Amini. 2019. Emerging Natural Hydrocolloids. Emerging Natural Hydrocolloids 183 203 .
Seyed M.A. Razavi. 2019. Emerging Natural Hydrocolloids. Emerging Natural Hydrocolloids 1 52 .
Yahya Maghsoudlou, Moslem Sabaghi & Mahboobeh Kashiri. (2018) Preparation and Characterization of a Biodegradable Film Comprising Polyvinyl Alcohol in Balangu Seed Gum. Journal of Packaging Technology and Research 3:1, pages 3-10.
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Afsaneh Taheri & Seid Mahdi Jafari. 2019. Biopolymer Nanostructures for Food Encapsulation Purposes. Biopolymer Nanostructures for Food Encapsulation Purposes 521 578 .
Fakhreddin Salehi & Mahdi Kashaninejad. (2018) Modeling of moisture loss kinetics and color changes in the surface of lemon slice during the combined infrared-vacuum drying. Information Processing in Agriculture 5:4, pages 516-523.
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Davoud Salarbashi & Mohsen Tafaghodi. (2018) An update on physicochemical and functional properties of newly seed gums. International Journal of Biological Macromolecules 119, pages 1240-1247.
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Fakhreddin Salehi. (2018) Color changes kinetics during deep fat frying of carrot slice. Heat and Mass Transfer 54:11, pages 3421-3426.
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D.A. González-Martínez, H. Carrillo-Navas, C.E. Barrera-Díaz, S.L. Martínez-Vargas, J. Alvarez-Ramírez & C. Pérez-Alonso. (2017) Characterization of a novel complex coacervate based on whey protein isolate-tamarind seed mucilage. Food Hydrocolloids 72, pages 115-126.
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Fakhreddin Salehi, Mahdi Kashaninejad & Ali Jafarianlari. (2016) Drying kinetics and characteristics of combined infrared-vacuum drying of button mushroom slices. Heat and Mass Transfer 53:5, pages 1751-1759.
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Emad Aidani, Mohammadhossein Hadadkhodaparast & Mahdi Kashaninejad. (2017) Experimental and modeling investigation of mass transfer during combined infrared-vacuum drying of Hayward kiwifruits. Food Science & Nutrition 5:3, pages 596-601.
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Maryam Bahram-Parvar, Fakhreddin Salehi & Seyed M.A. Razavi. (2017) Adaptive neuro-fuzzy inference system (ANFIS) simulation for predicting overall acceptability of ice cream. Engineering in Agriculture, Environment and Food 10:2, pages 79-86.
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Seyyed Hossein Hosseini Ghaboos, Seyed Mahdi Seyedain Ardabili, Mahdi Kashaninejad, Gholamhassan Asadi & Mehran Aalami. (2016) Combined infrared-vacuum drying of pumpkin slices. Journal of Food Science and Technology 53:5, pages 2380-2388.
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Fakhreddin Salehi, Mahdi Kashaninejad, Fereshteh Asadi & Amin Najafi. (2016) Improvement of quality attributes of sponge cake using infrared dried button mushroom. Journal of Food Science and Technology 53:3, pages 1418-1423.
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Fakhreddin Salehi & Mahdi Kashaninejad. (2015) Effect of drying methods on rheological and textural properties, and color changes of wild sage seed gum. Journal of Food Science and Technology 52:11, pages 7361-7368.
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Akefe Zameni, Mahdi Kashaninejad, Mehran Aalami & Fakhreddin Salehi. (2014) Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum. Journal of Food Science and Technology 52:9, pages 5914-5921.
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Fakhreddin Salehi, Mahdi Kashaninejad, Ali Tadayyon & Fatemeh Arabameri. (2014) Modeling of extraction process of crude polysaccharides from Basil seeds (Ocimum basilicum l.) as affected by process variables. Journal of Food Science and Technology 52:8, pages 5220-5227.
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Fakhreddin Salehi & Mahdi Kashaninejad. (2015) Static Rheological Study of Ocimum basilicum Seed Gum . International Journal of Food Engineering 11:1, pages 97-103.
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Fakhreddin Salehi & Mahdi Kashaninejad. (2014) Kinetics and Thermodynamics of Gum Extraction from Wild Sage Seed. International Journal of Food Engineering 10:4, pages 625-632.
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