Rheological behaviour of aqueous solutions of xanthan gum

• Autorzy: Dziubiński M. , Orczykowska M. , Budzyński P.
• Konferencja: Third International Conference on Engineering Rheology, ICER 2005
• Języki publikacji: EN

Abstrakty

EN

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

EN

xanthan gum; hydrocolloids; viscosity; elasticity

PL

reologia; guma ksantanowa; elastyczność; lepkość

• Wydawca: Oficyna Wydawnicza Uniwersytetu Zielonogórskiego
• Czasopismo: International Journal of Applied Mechanics and Engineering
• Rocznik: 2005
• Tom: Vol. 10, no spec
• Strony: 119--124
• Opis fizyczny: Bibliogr. 5 poz., tab., wykr.

Twórcy

autor

Dziubiński M.

• Faculty of Process and Environmental Engineering, Technical University of Łódź ul. Wólczańska 213, 90-924 Łódź, POLAND

autor

Orczykowska M.

• Faculty of Process and Environmental Engineering, Technical University of Łódź ul. Wólczańska 213, 90-924 Łódź, POLAND

autor

Budzyński P.

• 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.