Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10376017 | Food Hydrocolloids | 2005 | 8 Pages |
Abstract
It was found that above gelling temperature the gelatin rich phase is approximately Newtonian but as the temperature approaches gelation point it becomes strongly non-Newtonian, with Gâ² and Gâ³ being time dependent. The pullulan rich phase is also approximately Newtonian at low shear rates and becomes non-Newtonian at a higher shear rate and high concentrations. Above gelling temperature the interfacial tension increases with total concentration of polymers, or in other words with length of tie-lines and at each tie-line it is temperature independent. As the temperature approaches gelation point the interfacial tension for a given mixture decreases sharply.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
P. Ding, A.W. Pacek, W.J. Frith, I.T. Norton, B. Wolf,