GUO Jie, GUO Xiao, ZHANG Zhao-yang, WANG Cheng-bo, MU Xing-xing, ZHANG Ji. Studies on the rheological properties of locust bean gum ( LBG) and guar gum ( GG) mixed system[J]. Science and Technology of Food Industry, 2017, (14): 40-45. DOI: 10.13386/j.issn1002-0306.2017.14.009
Citation: GUO Jie, GUO Xiao, ZHANG Zhao-yang, WANG Cheng-bo, MU Xing-xing, ZHANG Ji. Studies on the rheological properties of locust bean gum ( LBG) and guar gum ( GG) mixed system[J]. Science and Technology of Food Industry, 2017, (14): 40-45. DOI: 10.13386/j.issn1002-0306.2017.14.009

Studies on the rheological properties of locust bean gum ( LBG) and guar gum ( GG) mixed system

  • The rheological properties of locust bean gum ( LBG) /guar gum ( GG) mixed systems were studied, and the rheological models were used to analyze the flow behavior. The results showed that the LBG/GG composite systems exhibited non-Newtnian behavior which was found to be well correlated to the Carreau model. With the increase of the LBG ratio, the viscosity of the LBG/GG mixed systems were smaller and the non-Newtonian property became less obvious, the lower the thixotropy.The effect of LBG and GG on viscosity had synergistic effect, and when LBG/GG = 1 ∶ 9, the viscosity of the composite system was the largest. The LBG/GG composite systems with viscosity and elasticity exhibited different dynamic viscoelastic behaviors with different angular frequencies.The dynamic viscoelasticity of the composite system which LBG/GG =1∶ 9 was the largest.
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