Influence of mixing and temperature on the rheological properties of carboxymethyl cellulose/κ-carrageenan mixtures

被引：11
|
作者：
Gomez-Diaz, Diego [1 ]
Navaza, Jose M. [1 ]
Quintans-Riveiro, Lourdes C. [1 ]
机构：
[1] Univ Santiago de Compostela, Dept Chem Engn, ETSE, Santiago De Compostela 15782, A Coruna, Spain
来源：
EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2008年 / 227卷 / 05期
关键词：
rheology; polymer; carboxymethyl cellulose; kappa-carragenan; blend;
D O I：
10.1007/s00217-008-0858-2
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Rheological properties of carboxymethyl cellulose and kappa-carrageenan mixtures have been studied. The influence of shear rate has been determined on different polymer ratios in aqueous solutions, upon the relative viscosity. The important effect caused by temperature on rheological behaviour has also been studied. Characteristic behaviours were found for the mixtures analysed, with clear deviations from linear trends that involves the existence of interactions between polymers. Models based on the viscosity of individual polymer solutions have been employed to analyse the experimental results.
引用
收藏
页码：1397 / 1402
页数：6
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