四种添加剂的流变性能研究

论文主要对四种添加剂进行了流变性能的研究,四种添加剂中,黄原胶、瓜尔豆胶其胶体溶液流变性有更多的相似性,它们浓度在0.3%以上时,均为非牛顿型流体,CMC浓度在0.5%以上时为非牛顿型流体,且为非触变性流体.海藻酸钠胶体溶液为牛顿型流体.四种添加剂胶体溶液的粘度,瓜尔豆胶＞黄原胶＞CMC＞海藻酸钠.但在搅动环境下,当剪切力大于一定的屈服应力时,剪切稀化效应将导致粘度的下降,下降幅度为瓜尔豆胶＞黄原胶＞CMC.黄原胶更具有独特的流变性、优良的热稳定性、酸稳定性,其次为瓜尔豆胶.CMC、海藻酸钠的热稳定性并不是很好,在高酸性的环境条件下,海藻酸钠的粘度反而增加.

Study on rheological property of four food additives

Rheological property of four food additives is studied.It is found that the colloidal solutions of xanthan and guar gum are similar in rheological property.They both are non-Newtonian fluid when concentrations are over 0.3%.CMC is an non-Newtonian fluid when the concentration is larger than 0.5%.The colloidal solution of sodium alginate is also a Newtonian fluid.With the same concentration,the viscosity order of these solutions is guar gum＞xanthan＞CMC＞sodium alginate.The shear-thinning effect is observed with the extent in the order of guar gum＞xanthan＞CMC.Xanthan has the best thermal stability and acid stability among these samples.Sodium alginate has the worst thermal stability,its viscosity increases under high acid condition.