Effect of combination of pectin substances on viscosity of their aqueous solutions
Автор: Khatko Z.N., Titov S.A., Ashinova A.A., Kolodina E.M.
Журнал: Вестник Воронежского государственного университета инженерных технологий @vestnik-vsuet
Рубрика: Пищевая биотехнология
Статья в выпуске: 2 (80), 2019 года.
Viscosity is one of the characteristic properties of pectin substances, as well as other lyophilic colloids. Pectin molecules are easily associated with each other or with large molecules of related substances. This article contains the results of the study of dynamic viscosity, internal friction, thixotropic index of aqueous solutions (1 % and 4%) of various types of pectin substances and their combinations. The article presents the results of the study of the influence of different types of pectin substances and their combinations on the dynamic viscosity of pectin solutions and their internal friction. The analysis of values of dynamic viscosity and friction force depending on the type of pectin substances and their combinations is given. It is established that in cases where information on dissipative processes in pectin structures at low speeds and shear loads is required, it is necessary to rely on data on internal friction, in others - on the given information on their viscosity...
Dynamic viscosity, internal friction, rotational viscometer, thixotropy, pectin substances, combinations of pectins
Короткий адрес: https://sciup.org/140246329
IDR: 140246329 | DOI: 10.20914/2310-1202-2019-2-133-138