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Study on the rheology and the influence factor of low-concentration sodium alginate solution
Author(s): 
Pages: 29-31
Year: Issue:  1
Journal: FOOD AND MACHINERY

Keyword:  海藻酸钠低浓度流变特性黏度;
Abstract: 目的:研究低浓度海藻酸钠的流变性及影响因素;方法:以低浓度海藻酸钠溶液为研究对象,考察其流变性能及浓度、剪切速率、pH值、温度、搅拌时间对溶液黏度的影响;结果:低浓度海藻酸钠溶液的黏度随浓度的增大而增加;其溶液黏度随剪切速率的增大而减小,表现出切力变稀行为;在酸性条件下海藻酸钠溶液的黏度随pH值的升高而下降;当pH值大于6.62时海藻酸钠溶液的黏度基本保持不变;其黏度先随温度的升高呈现波动性变化,随温度的升高先减小,在70℃左右出现极小值后再增大;低浓度海藻酸钠溶液黏度随搅拌时间的增加,均有不同程度的上升.
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