Rheology of food stabilizers blends

被引：30

作者：

Gómez-Díaz, D ^{[1
]}

Navaza, JM ^{[1
]}

机构：

[1] Univ Santiago de Compostela, ETSE, Dept Chem Engn, E-15706 Santiago De Compostela, A Coruna, Spain

来源：

JOURNAL OF FOOD ENGINEERING | 2004年 / 64卷 / 02期

关键词：

rheology; polymer; carboxymethyl cellulose; alginate; blending; apparent viscosity;

D O I：

10.1016/j.jfoodeng.2003.09.024

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Rheological properties of carboxymethyl cellulose and alginate mixtures have been studied. In a previous paper, the rheological properties of the polymers employed in this study were characterized and the average molecular weight and intrinsic viscosity were determined. The influence of shear rate on different polymers ratios in aqueous solutions upon the apparent viscosity was determined and the effect of temperature on rheological behaviour was also studied. Characteristic behaviours were found for the mixtures analyzed with clear deviations from a linear trends. Models based on the viscosity of individual polymer solutions have been employed to analyze experimental results. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：143 / 149

页数：7

共 21 条

[1] Model based in neural networks for the prediction of the mass transfer coefficients in bubble columns. Study in Newtonian and Non-Newtonian fluids. [J].