Steady-shear flow of semidilute guar gum solutions with sucrose, glucose and sodium chloride at different temperatures

作者：Chenlo Francisco; Moreira Ramon^*; Silva Claudia

来源：Journal of Food Engineering, 2011, 107(2): 234-240.

DOI：10.1016/j.jfoodeng.2011.06.018

• Apparent viscosity
• Energy of activation
• Modelling
• Synergy

Steady-shear flow curves of aqueous solutions of guar gum at 0.22% at different temperatures (5-65 degrees C), guar gum (0.22%) with sugars (sucrose or glucose) at different sugar/water ratio (0.10, 0.20 and 0.40) at 5 degrees C, guar-sugar (at 0.40 sugar/water ratio) at different temperatures (5-65 degrees C) and guar gum and guar-sucrose (0.40 sucrose/water ratio) with NaCl (1%) at 5 degrees C, were determined using a controlled-stress rheometer over a wide range of shear rate (1-1000 s(-1)). Apparent viscosity increased with decreasing temperature and increasing sugar content independent of sugar type. Synergic effect on apparent viscosity due to sugar addition was found and was correlated with sugar content. Salt addition decreased slightly the apparent viscosity and increased the shear-thinning behaviour of the guar gum solution. Steady-shear flow curves were satisfactorily described by the Cross model. Semi-empirical correlations of Cross model parameters with sugar content and temperature were obtained.

• 出版日期2011-12