Rheological properties of the dispersions of starch, guar gum, and their physical mixtures in the temperature interval 298.15-333.15 K

This article reports on the experimental data on rheological properties such as torque, viscosity, sheer stress, and shear rate for the aqueous dispersions of starch, guar gum, and their physical mixtures in the temperature interval 298.15-333.15 K using a Brookfield rheometer. The data have been obtained for both the non-cross-linked and cross-linked polysaccharide dispersions using the urea formaldehyde prepolymer. Furthermore, the results have been analyzed using the equations of Bingham, Casson, power-law, and IPC paste analysis. The Gibbs free energy of activation, changes in enthalpy, and entropy for the dispersions have also been calculated. It is found that the cross-linked starch and guar gum dispersions are more stable and more viscous than the individual dispersions.