Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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DENG Yang-hua, ZHANG Kai-song. Rheological properties of iota carrageenan solution with high concentration[J]. Science and Technology of Food Industry, 2014, (19): 124-127. DOI: 10.13386/j.issn1002-0306.2014.19.018
Citation: DENG Yang-hua, ZHANG Kai-song. Rheological properties of iota carrageenan solution with high concentration[J]. Science and Technology of Food Industry, 2014, (19): 124-127. DOI: 10.13386/j.issn1002-0306.2014.19.018
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Rheological properties of iota carrageenan solution with high concentration

    Abstract
  • The effects of concentration, temperature, convolution and glycerol concentration were investigated, respectively.The results showed that the viscosity of iota carrageenan increased with increase of concentration, while decreased with increase of temperature 3.5% under 60℃ and 4% solutions presented the characteristics of shear shinning of non- Newtionian fluid and pseudoplasticity of aqueous slurries. The solutions presented Newtionianfluid when the concentration was lower than 3.5%.The Non-Newtionianfluid of solution showed complex thixotropy.Glycerol could influence the viscosity of mixed solutions.
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