Characterisation and modelling of time-independent and time-dependent flow behaviour of sodium alginate dispersions

Roopa, B. S. and Suvendu, Bhattacharya (2009) Characterisation and modelling of time-independent and time-dependent flow behaviour of sodium alginate dispersions. International Journal of Food Science and Technology, 44. pp. 2583-2589.

PDF International_Journal_of_Food_Science_and_Technology_2009,_44,_2583–2589.pdf Restricted to Registered users only Download (746kB)

Abstract

The time-independent and time-dependent rheological behaviour of sodium alginate dispersions were determined. The concentration of sodium alginate in the dispersions and temperature of measurement were between 1% and 3%, and 25 and 55 �C, respectively. Shear-thinning behaviour was observed for these alginate dispersions when subjected to progressively increasing shear stresses. The Cross power indices (m) were between 0.57 and 0.82. The time-dependent studies were conducted by loop experiments at constant shear rates of 25, 125 and 625 s)1. The thixotropic loop and the different time-dependent parameters were sensitive to the concentration of alginate and temperature of measurement. The models of Weltman, Mangelsdorf and the three-parameter non-linear model were suitable to predict the shear stresses at constant shear rates, as judged by root mean square error values. The coefficient of thixotropic breakdown with shearing (M) could be obtained from forward curve while it gave an indication of structural build-up when shear rate was progressively decreased.

Item Type:	Article
Uncontrolled Keywords:	Apparent viscosity, dispersion, rheological models, thixotropy
Subjects:	600 Technology > 08 Food technology > 31 Food Additives 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 Feb 2010 05:42
Last Modified:	08 May 2012 06:53
URI:	http://ir.cftri.res.in/id/eprint/9330

Actions (login required)

View Item