MA Jun-yi, LIN Yan-bin, JIANG Yan-fei, WANG Yao-xue, ZHANG Ji. Analysis of flowability, thixotropy and dynamic viscoelastic of Gum Arabic solution[J]. Science and Technology of Food Industry, 2013, (19): 77-79. DOI: 10.13386/j.issn1002-0306.2013.19.068
Citation: MA Jun-yi, LIN Yan-bin, JIANG Yan-fei, WANG Yao-xue, ZHANG Ji. Analysis of flowability, thixotropy and dynamic viscoelastic of Gum Arabic solution[J]. Science and Technology of Food Industry, 2013, (19): 77-79. DOI: 10.13386/j.issn1002-0306.2013.19.068

Analysis of flowability, thixotropy and dynamic viscoelastic of Gum Arabic solution

  • The flowability, thixotropy and dynamic viscoelasticity were investigated for different concentrations of gum arabic (GA) under the condition of 25℃.The results showed that gum arabic solution was pseudoplastic fluid, the greater concentration, the better correlation to the the rheology of power-law model.Thixotropy weakened with increasing concentrations of GA solutions.The storage modulus (G') and loss modulus (G″) had no intersection point (G' > G″) at the concentrations of 0.05g/mL and 0.10g/mL, which performed the solid-like viscoelastic behavior, G' and G″ of GA solutions had a intersection point at the concentrations of 0.20g/mL and 0.30g/mL, which indicated a phase transformation.
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