Influence of Drying Conditions on the Structure of Flaxseed Gum

Abstract

The effect of drying conditions of flaxseed gum on its viscoelastic properties is discussed in the article. A possibility of assessing the structure of dried gum by using a rheological, fractional standard linear solid model was indicated. Rheological parameters of this model were determined for different drying conditions, and differences in the structure of flaxseed gum were shown. Additionally, the effect of flaxseed gum drying conditions on linear dimensions of its structures is discussed in the article.

Keywords:

• Food drying
• Polymer drying
• Stress–strain

Notes

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