Impact of carrageenan addition on rheological characterisation of some hydrocolloid aqueous solutions during long-lasting agitating with rotational speed changes

Szczegóły
Opis

Tytuł:: Impact of carrageenan addition on rheological characterisation of some hydrocolloid aqueous solutions during long-lasting agitating with rotational speed changes
Autorzy:: Neupauer, Krzysztof
Kabziński, Maciej
Powiązania:: https://bibliotekanauki.pl/articles/185187.pdf
Data publikacji:: 2019
Wydawca:: Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:: mixing
viscoelasticity
rheology
hydrocolloids
mieszanie
lepkosprężystość
reologia
hydrokoloidy
Źródło:: Chemical and Process Engineering; 2019, 40, 4; 351--360
0208-6425
2300-1925
Język:: angielski
Prawa:: CC BY-NC-ND: Creative Commons Uznanie autorstwa - Użycie niekomercyjne - Bez utworów zależnych 3.0 PL
Dostawca treści:: Biblioteka Nauki
: Artykuł

Przejdź do źródła

The paper presents the impact of carrageenan addition on rheological characterisation of some hydrocolloid aqueous solutions during stirring with rotational speed changes. Carboxymethyl cellulose, guar gum and xanthan gum were used. Measurements were conducted in a vessel equipped with an anchor stirrer under rotational speed increase and decrease conditions, equivalent to a hysteresis loop rheological test. Rheological parameters were calculated using the power-law equation. It was found that a carrageenan addition generally causes a reduction of liquid apparent viscosity and time-dependent rheological behaviour intensification, with some exceptions.

Informacja

Powiązane pozycje