Concentration and Temperature Dependence of Flow Behavior of Xanthan Gum Dispersions
- 1 January 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (1) , 96-98
- https://doi.org/10.1111/j.1365-2621.1986.tb10844.x
Abstract
Apparent viscosities of xanthan gum dispersions over shear rates of 0.5–3000s−1 were studied at concentrations of 0.05–1.00% (w/w) and temperatures of 5–45°C. All dispersions were shear rate thinning non‐Newtonian fluids described accurately by the power‐law model. The logarithm of viscosity varied with the logarithm of concentration and the reciprocal of absolute temperature. A combined model was derived to describe the variation of viscosity with shear rate, concentration and temperature for aqueous dispersions of xanthan gum.This publication has 10 references indexed in Scilit:
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