Impact of carrageenan addition on rheological characteri-sation of some hydrocolloid aqueous solutions during long-lasting agitating with rotational speed changes
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引用次数: 1
Abstract
The paper presents the impact of carrageenan addition on rheological characterisation of some hydrocolloid aqueous solutions during stirring with rotational speed changes. Carboxymethyl cellulose, guar gum and xanthan gum were used. Measurements were conducted in a vessel equipped with an anchor stirrer under rotational speed increase and decrease conditions, equivalent to a hysteresis loop rheological test. Rheological parameters were calculated using the power-law equation. It was found that a carrageenan addition generally causes a reduction of liquid apparent viscosity and time-dependent rheological behaviour intensification, with some exceptions.
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The content, aim and scope of the proposals should comply with the main subject of the journal, i.e. they should deal with mathematical modelling and/or experimental investigations on momentum, heat and mass transfer, unit processes and operations, integrated processes, biochemical engineering, statics and kinetics of chemical reactions. The experiments and modelling may cover different scales and processes ranging from the molecular phenomena up to production systems. The journal language is grammatically correct British English.
Chemical and Process Engineering publishes: i) full text research articles, ii) invited reviews, iii) letters to the editor and iv) short communications, aiming at important new results and/or applications. Each of the publication form is peer-reviewed by at least two independent referees.
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