EVALUATION THE RHEOLOGICAL PROPERTIES OF A STABILIZER IN CORRESPONDING SOLUTIONS AND EMULSIONS

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AMIRI SEDIGHEH; Radi Mohsen

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Seminar Paper

Paper Information

Seminar: ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING
Year:2013 | Issue:1

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Title

EVALUATION THE RHEOLOGICAL PROPERTIES OF A STABILIZER IN CORRESPONDING SOLUTIONS AND EMULSIONS

Author(s)

AMIRI SEDIGHEH | Radi Mohsen

Keywords

RHEOLOGY

STABILIZE

CMC

EMULSION

STABILITY

Abstract

IN THIS STUDY, IT WAS AIMED TO COMPARE THE RHEOLOGICAL PROPERTIES OF CARBOXYMETHYLCELLULOSE (CMC) IN AQUEOUS SOLUTIONS AND THEIR CORRESPONDING EMULSIONS CONTAINING 0.05, 0.1, 0.25 AND 0.5% CMC IN THE AQUEOUS PHASE. SAMPLES WITH 0.05 AND 0.1% CMC SHOWED NEWTONIAN BEHAVIOR BUT SHEAR-THINNING BEHAVIOR WAS OBSERVED IN CMC SOLUTIONS AND EMULSIONS WITH INCREASING CMC CONCENTRATIONS TO 0.25 AND 0.5%. RHEOLOGICAL BEHAVIOR OF ALL SAMPLES WERE MODELED BY POWER LAW (R2=0.986-197) AND CASSON MODELS (R2=0.968-1). ACCORDING TO “OSTWALD-DE WAELE” MODEL, THE CONSISTENCY INDEX OF ALL SAMPLES WAS INCREASED AND THE FLOW BEHAVIOR INDEX DECREASED WITH INCREASING CMC CONCENTRATION. ADDITION OF CMC INCREASED THE EMULSION STABILITY OF O/W EMULSIONS. THIS STABILITY WAS INCREASED WITH INCREASING CMC CONCENTRATIONS.

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APA: Copy

AMIRI, SEDIGHEH, & Radi, Mohsen. (2013). EVALUATION THE RHEOLOGICAL PROPERTIES OF A STABILIZER IN CORRESPONDING SOLUTIONS AND EMULSIONS. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926538/en

Vancouver: Copy

AMIRI SEDIGHEH, Radi Mohsen. EVALUATION THE RHEOLOGICAL PROPERTIES OF A STABILIZER IN CORRESPONDING SOLUTIONS AND EMULSIONS. 2013. Available from: https://sid.ir/paper/926538/en

IEEE: Copy

SEDIGHEH AMIRI, and Mohsen Radi, “EVALUATION THE RHEOLOGICAL PROPERTIES OF A STABILIZER IN CORRESPONDING SOLUTIONS AND EMULSIONS,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926538/en

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