Specificity and common features of rheological behaviour of liquid and gel-like locust bean gum-gelatin systems

• Autorzy: Alves M. M. , Goncalves M. P.
• Konferencja: Proceedings of the International Conference on Engineering Rheology ICER '99
• Języki publikacji: EN

Abstrakty

EN

In this study, we have attempted to discuss the effect of phase separation phenomena on the rheological properties of liquid and gel-like locust bean gum (LBG)-gelatin systems. Thermodynamic behaviour of such systems indicates the absence of specific interpolymer interaction independently from their state. Liquid-liquid phase separation results in the appearance of a negative deviation of the mixture´s viscosity from the logarithmic additivity law and a shear sensitive behaviour, which are indication of droplets deformation under shear. Viscosity dropped sharply and mechanical spectra were practically the same. Rheological properties of gel-like two-phase systems depend strongly on the relative content of gelatin enriched continuous phase. Phase inversion for both types of systems was accurately detected through the change in rheological behaviour.

Słowa kluczowe

EN

gelatin; gelation; locust bean gum; phase separation; rheology

PL

reologia

• Wydawca: Oficyna Wydawnicza Uniwersytetu Zielonogórskiego
• Czasopismo: Applied Mechanics and Engineering
• Rocznik: 1999
• Tom: Vol. 4, no spec.
• Strony: 135--139
• Opis fizyczny: Bibliogr. 10 poz., wykr.

Twórcy

autor

Alves M. M.

autor

Goncalves M. P.

• CEQUP/Departamento de Engenharia Química, Faculdade de Engenharia, Universidade do Porto, Rua dos Bragas, 4099 Porto Codex, PORTUGAL