Premium
Semi‐dilute solutions of hydroxypropyl guar gum: Viscosity behaviour and thixotropic properties
Author(s) -
Zhang LiMing,
Kong Tao,
Hui Peter S
Publication year - 2007
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2769
Subject(s) - thixotropy , guar gum , viscosity , shear rate , arrhenius equation , chemistry , reduced viscosity , rheology , relative viscosity , thermodynamics , guar , apparent viscosity , salt (chemistry) , chemical engineering , materials science , activation energy , organic chemistry , composite material , food science , physics , engineering
Semi‐dilute solutions of hydroxypropyl guar gum (HPGG), the most widely used derivative of naturally occurring guar galactomannan, were investigated with respect to their viscosity, yield stress and thixotropy. It was found that the shear‐dependent viscosity behaviour under various HPGG concentrations, added salts and temperature could be well described by the Cross viscosity model. The zero‐shear‐rate viscosity was observed to change with HPGG concentration according to a power‐law function, and decease with the increase of temperature according to an Arrhenius‐type equation. The addition of salts (KCl and CaCl 2 ) lowered the zero‐shear‐rate viscosity. The HPGG solutions of high concentration showed a higher degree of thixotropy while the addition of salt lowered the thixotropic property. Copyright © 2007 Society of Chemical Industry