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Tytuł artykułu
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Wybrane pełne teksty z tego czasopisma
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Warianty tytułu
Konferencja
Third International Conference on Engineering Rheology, ICER 2005
Języki publikacji
Abstrakty
Hydrocolloids, i.e. food gums, are generally applied food additives. These are water-soluble polysaccharides with thickening and/or gelating properties. One of such colloids is xanthan gum. Strong pseudoplastic properties of xanthan aqueous solutions cause enhancement of the sense of richness and savouriness of food consumed. For this reason xanthan gum is readily applied as an additive to jams, jellies, marmalades and cheese. In this paper, the authors present an analysis of rheological properties of xanthan gum determined during rheometric measurements and described by two rheological models, i.e. Carreau and Herschel-Bulkley models.
Słowa kluczowe
Rocznik
Tom
Strony
119--124
Opis fizyczny
Bibliogr. 5 poz., tab., wykr.
Twórcy
autor
- Faculty of Process and Environmental Engineering, Technical University of Łódź ul. Wólczańska 213, 90-924 Łódź, POLAND
autor
- Faculty of Process and Environmental Engineering, Technical University of Łódź ul. Wólczańska 213, 90-924 Łódź, POLAND
autor
- Faculty of Process and Environmental Engineering, Technical University of Łódź ul. Wólczańska 213, 90-924 Łódź, POLAND
Bibliografia
- [1] Ferguson J., Kemblowski Z. (1991): Applied Fluid Rheology. - London: Elsevier Applied Science.
- [2] Mewis J. and Spaull A.J.B. (1976): Rheology of concentrated dispersions. - Advances in Colloid and Interface Science, vol.6, pp. 173-200.
- [3] Russel W.B. (1980): Review of the role of colloidal forces in the rheology of suspensions. - Journal of Rheology, vol.24, No.3, pp.287-317.
- [4] Rutkowski A. (1999): Gelatin - Properties, Processing, Utilization (in Polish). - Konin: Polska Izba Dodatków Żywności.
- [5] Rutkowski A. (2001): Hydro-colloids in Food Processing (in Polish). - Konin: Polska Izba Dodatków Żywności.
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-article-BPZ2-0015-0040