低黏瓜尔豆胶流变学特性的研究
首发时间:2017-06-13
摘要:重点研究了低黏瓜尔豆胶的流变学特性,即在不同瓜尔豆胶质量分数、不同蔗糖溶液质量分数、不同pH、不同温度条件下,低黏瓜尔豆胶的黏度、动态黏弹性的变化。实验结果表明,低黏瓜尔豆胶溶液是假塑性流体,不具有触变性。剪切速率相同的情况下,溶液的黏度和剪切力随着瓜尔豆胶溶液质量分数的增加而增大;瓜尔豆胶溶液的黏度随着蔗糖质量分数的增加而逐渐升高;瓜尔豆胶的黏度随温度的升高而减小;瓜尔豆胶在溶液的pH值在5左右时呈现最大黏度;在适宜质量分数、温度和pH条件下,低黏瓜尔豆胶溶液表现出黏性。
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Rheological Properties of Low Viscosity Guar Gum
Abstract:The rheological properties of low viscosity guar gum were studied, those were, the viscosity and dynamic viscoelasticity of low viscosity guar gum under different mass fraction, sucrose solution fraction, pH and temperature. The results showed that the low viscosity guar gum solution behaved as pseudoplastic fluid and did not have thixotropy. When the shear rate was the same, the viscosity and shear force of the solution increased with the increase of the mass fraction of guar gum solution. The viscosity increased with the increase of sucrose content and decreased with the increase of temperature. When pH was around 5 , the viscositRheological Properties of Low Viscosity Guar Gumy reached a highest level. Under the suitable condition of mass fraction, temperature and pH, the viscosity of low viscosity Guar gum showed viscosity.
Keywords: Low viscosity guar gum rheology thixotropy dynamic viscoelasticity viscosity
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No.4736568120531814****
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