Impact of carrageenan addition on rheological characterisation of some hydrocolloid aqueous solutions during long-lasting agitating with rotational speed changes

• Autorzy: Neupauer Krzysztof , Kabziński Maciej

Identyfikatory

DOI

10.24425/cpe.2019.130211

• Języki publikacji: EN

Abstrakty

EN

The paper presents the impact of carrageenan addition on rheological characterisation of some hydrocolloid aqueous solutions during stirring with rotational speed changes. Carboxymethyl cellulose, guar gum and xanthan gum were used. Measurements were conducted in a vessel equipped with an anchor stirrer under rotational speed increase and decrease conditions, equivalent to a hysteresis loop rheological test. Rheological parameters were calculated using the power-law equation. It was found that a carrageenan addition generally causes a reduction of liquid apparent viscosity and time-dependent rheological behaviour intensification, with some exceptions.

Słowa kluczowe

EN

mixing; viscoelasticity; rheology; hydrocolloids

PL

mieszanie; lepkosprężystość; reologia; hydrokoloidy

• Wydawca: Komitet Inżynierii Chemicznej i Procesowej Polskiej Akademii Nauk
• Czasopismo: Chemical and Process Engineering
• Rocznik: 2019
• Tom: Vol. 40, nr 4
• Strony: 351–--360
• Opis fizyczny: Bibliogr. 18 poz., rys., tab.

Twórcy

autor

Neupauer Krzysztof

• Cracow University of Technology, Department of Chemical and Process Engineering, Warszawska 24, 31-155 Kraków, Poland

autor

Kabziński Maciej

• University of Agriculture in Krakow, Faculty of Food Technology, Balicka 122, 30-149 Kraków, Poland

Bibliografia

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Uwagi

PL

Opracowanie rekordu w ramach umowy 509/P-DUN/2018 ze środków MNiSW przeznaczonych na działalność upowszechniającą naukę (2019).