Impact of carrageenan addition on rheological characterisation of some hydrocolloid aqueous solutions during long-lasting agitating with rotational speed changes

The paper presents the impact of carrageenan addition on rheological characterisation of some hydrocolloid aqueous solutions during stirring with rotational speed changes. Carboxymethyl cellulose, guar gum and xanthan gum were used. Measurements were conducted in a vessel equipped with an anchor stirrer under rotational speed increase and decrease conditions, equivalent to a hysteresis loop rheological test. Rheological parameters were calculated using the power-law equation. It was found that a carrageenan addition generally causes a reduction of liquid apparent viscosity and time-dependent rheological behaviour intensification, with some exceptions.

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Opracowanie rekordu w ramach umowy 509/P-DUN/2018 ze środków MNiSW przeznaczonych na działalność upowszechniającą naukę (2019).