| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10278661 | Journal of Food Engineering | 2005 | 6 Pages |
Abstract
The carboxymethylcellulose is a typical hydrocolloid that has a wide application in many foodstuffs due to its specific rheological properties. In this paper, the rheological properties of sodium carboxymethylcellulose solutions (0.5-2.0%) without and with sucrose (20-40%) were measured at different temperatures (25-40 °C). An empirical model was developed to relate the density and the power-law parameters to both concentration and temperature.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
M.A. Cancela, E. Álvarez, R. Maceiras,