Effect of pH on rheological properties of sodium alginate -methyl cellulose mixtures
Publish Year: 1391
Type: Conference paper
Language: English
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IECFP01_099
Index date: 14 October 2015
Effect of pH on rheological properties of sodium alginate -methyl cellulose mixtures abstract
In this study, rheological properties of two gums, sodium alginate (Alg) and methylcellulose (MC) in 5 concentration levels were studied. Totalconcentration of gums in solution was0.1% (w/v) and different gums ratios (100% (Alg), 75% (Alg) and 25% MC, 50% (Alg) and 50% (MC), 25% (Alg) and75% (MC), and 100% (MC) were prepared. Measurements were carried out at 25°C. Consequently the synergistic effect of these gums in different pH values(3, 5 and 7) in 0.1%(w/v) concentration was investigated. Obtained data indicated that dispersions which contain these polymers showed shear thickeningbehavior as mention in the text.
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Effect of pH on rheological properties of sodium alginate -methyl cellulose mixtures authors
Fatemeh mehmandoost
M. Sc. Student of food science and technology, Islamic Azad University, Shahre Kord Branch Isfahan, Iran
Mohammad Hojjatoleslamy
Assist. Prof. Food Sci. and Tech. Department, Islamic Azad University, Shahre Kord Branch Shahre Kord, Iran
Javad keramat
Assist. Prof. Food Sci. and Tech. Department, Isfahan Univ. of Technology, Isfahan, Iran
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