Density and Viscosity of Ternary Mixtures of -Carrageenan, Sodium Chloride, and Water

被引：0

作者：

Ramos, Andresa V. ^{[1
]}

Garcia Rojas, Edwin E. ^{[1
]}

Giraldo-Zuniga, Abraham D. ^{[2
]}

机构：

[1] Univ Fed Fluminense, Dept Agribusiness Engn, BR-27255250 Volta Redonda, RJ, Brazil

[2] Fed Univ Tocantins, BR-77123360 Palmas, TO, Brazil

来源：

INTERNATIONAL JOURNAL OF THERMOPHYSICS | 2013年 / 34卷 / 02期

关键词：

Aqueous mixtures; kappa-Carrageenan; Density; Sodium chloride; Polysaccharide; Viscosity; KINEMATIC VISCOSITY; AQUEOUS-SOLUTIONS; TEMPERATURE; BEHAVIOR; BINARY; SALT; ACID;

D O I：

10.1007/s10765-013-1408-0

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

The viscosity and density of ternary mixtures containing -carrageenan, sodium chloride, and water have been measured from (303 to 318) K at different values of pH. The presence of NaCl in the ternary systems produced an electro-viscous effect that influenced the viscosity and density of the system. The polynomial models used to correlate the viscosity and density gave good fits to the experimental data.

引用

页码：240 / 249

页数：10

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