EFFECTS OF CONCENTRATION AND TEMPERATURE ON CARBOXYMETHYLCELLULOSE RHEOLOGY

被引：0
|
作者：
ABDELRAHIM, KA
RAMASWAMY, HS
DOYON, G
TOUPIN, C
机构：
[1] MCGILL UNIV,DEPT FOOD SCI & AGR CHEM,ST ANNE BELLEVUE H9X 3V9,PQ,CANADA
[2] AGR CANADA,CTR FOOD RES & DEV,ST HYACINTHE J2S 8E3,PQ,CANADA
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 1994年 / 29卷 / 03期
关键词：
APPARENT VISCOSITY; CONSISTENCY COEFFICIENT; FLOW BEHAVIOR INDEX; SHEAR RATE;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The theological properties of 0.5 to 2.0% carboxymethycellulose (CMC) solutions were measured at 30-90 degrees C with a computer controlled rotational viscometer in a linearly increasing and decreasing three-cycle shearing sequence. CMC solutions showed power-law flow behaviour and theological properties were significantly (P < 0.01) influenced by both temperature and concentration. An empirical model was developed to relate the power-law parameters to both concentration and temperature.
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页码：243 / 253
页数：11
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