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Alginate has been widely used in the pharmaceutical industries as tablet binder and disintegrant, release agent and controlled release drug delivery system. Whereas in the food industries, alginate is generally employed as thickener, emulsifier, stabilizer, texturizer, formulation aid, firming agent, flavor adjuvant, and surface-active agent. As one of the important raw materials in the functional food preparation, iron is hard to manage due to its vulner ability to oxidization, degradation and possesses a strong unique aroma. Considering its superior coating and release properties, alginate gel can be the best choice to preserve iron from various undesirable effects. Unfortunately, there has been lack information in the published literature to estimate the effect of temperature, concentration, and stirring time on the mechanical properties of alginate. Although many mathematical model shave been developed based on these factors to predict the viscosity of the alginate-Fe solutions used as feed in spray drying application, no clear information have been reported for their accuracy. This study aims to examine four physical models for their suitability in estimating alginate-Fe solution viscosity, namely the Walther, Mark Houwink, Vogel – Tamman – Fulcher (VTF), and Intrinsic models. Prior to model validation, alginate-Fe solutions containing alginate: Fe (2:1) mass ratio were prepared. They were heated to desirable temperatures (30°, 45°, 60°, and 75°C), stirred for various stirring times (0 to 60 minutes), and subjected to viscosity measurement. The results exhibited that the viscosity of alginate-Fe solution with 5% alginate concentration stirred for 15 minute sat 30°C reached 320 cP. Whereas the viscosity of Alginate-Fe solution with 1% (m/m) concentration CONTACT Andri Cahyo Kumoro andrewkomoro@che.undip.ac.id Dept. of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro Jl. Prof Soedarto, SH, Tembalang, Semarang, Indonesia. © 2021 The Author(s). Published by Enviro Research Publishers. This is an Open Access article licensed under a Creative Commons license: Attribution 4.0 International (CC-BY). Doi: 10.12944/CRNFSJ.9.1.08 Article History Received: 08 June 2020 Accepted: 30 December 2020

Mathematical Approach for Estimation of Alginate-Iron Salt Solutions Viscosity at Various Solid Concentrations and Temperatures