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Natural Giesekus fluids: Shear and extensional behavior of food gum solutions in the semidilute regime
Author(s) -
Torres Maria D.,
Hallmark Bart,
Wilson D. Ian,
Hilliou Loic
Publication year - 2014
Publication title -
aiche journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.958
H-Index - 167
eISSN - 1547-5905
pISSN - 0001-1541
DOI - 10.1002/aic.14611
Subject(s) - guar gum , extensional definition , thermodynamics , protein filament , shear (geology) , chemistry , extensional viscosity , materials science , mechanics , rheology , composite material , physics , geology , shear viscosity , food science , paleontology , tectonics
The shear and extensional behavior of two aqueous gum solutions, namely (1) 1–20 g/L guar gum (Torres et al., Food Hydrocolloids. 2014;40:85–95) and (2) κ/ι‐hybrid carrageenan solutions (5–20 g/L), are shown to exhibit Giesekus‐fluid behavior when in the semidilute regime. In this regime, a common set of Giesekus fluid parameters described both shear and extensional behavior. A new analytical result describing the extension of a Giesekus fluid in the filament stretching geometry is presented. This also gave reasonable predictions of the Trouton ratio. Higher concentration guar solutions, in the entangled regime, yielded different Giesekus fluid parameters for extension to those for simple shear. The extensional data for all concentrations of both gums collapsed to a common functional form, similar to that reported for cake batters (Chesterton et al., J Food Eng. 2011;105(2):332–342); the limits of the new filament thinning expression provide insight into this behavior. © 2014 American Institute of Chemical Engineers AIChE J , 60: 3902–3915, 2014