University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 47 1 2016 04 20 Effect of Different Drying Methods on Viscosity and Gelation of Lipidium Perfoliatum Seed Gum Effect of Different Drying Methods on Viscosity and Gelation of Lipidium Perfoliatum Seed Gum 159 166 58488 10.22059/ijbse.2016.58488 FA Leila Momeni M.Sc student Department of Food Science and Technology/ Islamic Azad University of Noor Branch Behzad Alaedini faculty member Department of the Food Science and Technology / Islamic Azad University of Noor Branch Arash Koocheki Faculty Member Department of Food Science and Technology / University of Mashhad Journal Article 2015 05 18 The main purpose of the present study is to investigate the effect of air drying, freeze drying and vacuum drying methods on viscosity and Gelation of Lipidium perfoliatum seed gum. Results showed that the viscosity values of samples varied from 0.31 to 1.26 pa.s at (shear rate = 12.23 s-1) and control sample gum exhibited the highest viscosity. Apparent viscosity was decreased by all of drying methods but vacuum drying had the most negative effect on the viscosity. The differences between hot air and freeze dried gums were not significant. Drying methods have significant effect on hardness and adhesiveness changes of gels made of dried gums. The numerical values of hardness and adhesiveness were respectively, in the range of 0.142 to 0.264 (N) and 0.192 to 0.309 (Ns) for the gels prepared from dried gum in various conditions. The main purpose of the present study is to investigate the effect of air drying, freeze drying and vacuum drying methods on viscosity and Gelation of Lipidium perfoliatum seed gum. Results showed that the viscosity values of samples varied from 0.31 to 1.26 pa.s at (shear rate = 12.23 s-1) and control sample gum exhibited the highest viscosity. Apparent viscosity was decreased by all of drying methods but vacuum drying had the most negative effect on the viscosity. The differences between hot air and freeze dried gums were not significant. Drying methods have significant effect on hardness and adhesiveness changes of gels made of dried gums. The numerical values of hardness and adhesiveness were respectively, in the range of 0.142 to 0.264 (N) and 0.192 to 0.309 (Ns) for the gels prepared from dried gum in various conditions. https://ijbse.ut.ac.ir/article_58488_adf4941a407e7affba0e2f702d01039e.pdf