Rheological Models for Xanthan Gum

摘要

The Theological behaviour of xanthan gum was determined at various temperatures (20-100℃) and concentrations (0.3-1.3%), and was found to be most adequately described by a power-law model The effect of temperature on the viscosity followed an Arrhenius relationship, whereas the effect of concentration followed an exponential relationship. A number of models to predict the viscosity as a function of shear rate, concentration and temperature are presented. The models developed had an excellent fit and would be useful for manufacture and applications of xanthan gum.