RHEOLOGICAL PARAMETERS OF XANTHAN GUM / PECTIN SOLUTIONS AS A FUNCTION OF TEMPERATURE AND COMPOSITION

The rheological behavior of individual solutions and blends of xanthan gum (0.1 to 0.5 %) and pectin (1.6 to 2.0 %) was studied at 25, 50 and 75 °C using a D-optimal mixture experimental design. Pectin and xanthan gum solutions were found to be Newtonian and non-Newtonian fluids, respectively. The e...

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Bibliografiske detaljer
Udgivet i:Revista Mexicana de Ingeniería Química
Main Authors: M.C. Soto-Caballero, A. Valdez-Fragoso, A.N. Salinas-López, J. Welti-Chanes, V. Verardo, H. Mújica-Paz
Format: Artigo
Sprog:Inglês
Udgivet: Universidad Autónoma Metropolitana 2016
Fag:
Ingeniería
pectin
Xanthan gum
xanthan gum
pectin mixtures
consistency index
Online adgang:https://www.redalyc.org/articulo.oa?id=62048168016
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