Mathematical modelling of thixotropic phenomena in water solutions of potato starch
1
Department of Engineering and Machinery in Food Industry, University of Agriculture, ul. Balicka 122, 30-149 Kraków
Acta Agroph. 2003, 2(97 - 3), 619-626
KEYWORDS
ABSTRACT
In the paper, rheological experimental results of studies on the water solutions of starch and xanthan gum have been presented. Thixotropic phenomena in the above solution were analysed. Cheng and Evans' structural theory used to estimate the equilibrium curves.
METADATA IN OTHER LANGUAGES:
Polish
Matematyczne modelowanie zjawisk tiksotropowych w modelowym układzie wodnego roztworu skrobi ziemniaczanej
tiksotropia, reologia polisacharydów, lepkość równowagowa
W pracy przedstawiono wyniki badań reologicznych wodnych roztworów czystej skrobi ziemniaczanej i z dodatkiem gumy ksantanowej. Modelowe układy skrobi i hydro-koloidu poddano jakościowym testom pętli histerezy. Korzystając z teorii strukturalnej Chenga i Evansa sformułowano układ dwóch równań konstytutywnych. Wartości równowagowe estymowano na podstawie krzywych równowagi.
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| eISSN: | 2300-6730 |
| ISSN: | 1234-4125 |
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