Rheological models for xanthan gum

被引：64

作者：

Zhang, XW

Liu, X

Gu, DX

Zhou, W

Xie, T

Mo, YH

机构：

[1] Food Engineering Research Center, Zhongshan University, Guangzhou

来源：

JOURNAL OF FOOD ENGINEERING | 1996年 / 27卷 / 02期

基金：

中国国家自然科学基金;

关键词：

D O I：

10.1016/0260-8774(94)00092-1

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The theological behaviour of xanthan gum was determined at various temperatures (20-100 degrees C) and concentrations (0.3-1.3%), and was found to be most adequately described by a power-law model. The effect of temperature on the viscosity followed an Arrhenius relationship, whereas the effect of concentration followed an exponential relationship. A number of models to predict the visosity as a function of shear rate, concentration and temperature are presented The models developed had an excellent fit and would be useful for manufacture and applications of xanthan gum.

引用

页码：203 / 209

页数：7