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

Krzysztof Neupauer , Maciej Kabziński

Abstract

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.
Author Krzysztof Neupauer
Krzysztof Neupauer,,
-
, Maciej Kabziński (FoFT / DoEaMiFI)
Maciej Kabziński,,
- Department of Engineering and Machinery in Food Industry
Journal seriesChemical and Process Engineering , [Inżynieria Chemiczna i Procesowa, Chemical and Process Engineering - Inzynieria Chemiczna i Procesowa, Inzynieria Chemiczna, Chemical and Process Engineering - Inżynieria Chemiczna i Procesowa], ISSN 0208-6425, e-ISSN 2300-1925, [0368-0878], (N/A 40 pkt)
Issue year2019
Vol40
No4
Pages351-360
Publication size in sheets0.5
Keywords in Englishmixing, viscoelasticity, rheology, hydrocolloids
ASJC Classification1500 General Chemical Engineering; 1600 General Chemistry
DOIDOI:10.24425/cpe.2019.130211
URL http://journals.pan.pl/dlibra/publication/130211/edition/113694/content
Languageen angielski
Score (nominal)40
Score sourcejournalList
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2018 = 0.608; WoS Impact Factor: 2018 = 0.759 (2) - 2018=0.822 (5)
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