Journal
JOURNAL OF FOOD ENGINEERING
Volume 64, Issue 2, Pages 143-149Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2003.09.024
Keywords
rheology; polymer; carboxymethyl cellulose; alginate; blending; apparent viscosity
Categories
Ask authors/readers for more resources
Rheological properties of carboxymethyl cellulose and alginate mixtures have been studied. In a previous paper, the rheological properties of the polymers employed in this study were characterized and the average molecular weight and intrinsic viscosity were determined. The influence of shear rate on different polymers ratios in aqueous solutions upon the apparent viscosity was determined and the effect of temperature on rheological behaviour was also studied. Characteristic behaviours were found for the mixtures analyzed with clear deviations from a linear trends. Models based on the viscosity of individual polymer solutions have been employed to analyze experimental results. (C) 2003 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available