Experimental analysis of structural change and rheological behavior of macromolecular solutions with guar and xanthan gums in crossflow microfiltration processing

Food and Bioprocess Technology

Volumn 1, Issue 2, 2008, Pages 180-186

  Queiroz, V M S ^a   Fontes, S R ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Guar gum; Infrared spectroscopy; Microfiltration; Rheology; Xanthan gum

Indexed keywords

CROSSFLOW MICROFILTRATION; EXPERIMENTAL ANALYSIS; FLOW BEHAVIOR INDEX; GEL FORMATION; GUAR GUM; GUAR GUMS; LOW CONCENTRATIONS; NON-NEWTONIAN FLUIDS; POWER LAW MODEL; PSEUDOPLASTIC; RHEOLOGICAL BEHAVIORS; ROTATIONAL VISCOMETER; SHEAR RATES; STRUCTURAL CHANGE; STRUCTURE MODIFICATION; XANTHAN GUM;

CONCENTRATION (PROCESS); ELASTICITY; GELS; INFRARED RADIATION; INFRARED SPECTROSCOPY; MACROMOLECULES; MICROFILTRATION; MIXTURES; NON NEWTONIAN FLOW; NON NEWTONIAN LIQUIDS; SHEAR DEFORMATION; SPECTRUM ANALYSIS; SUSPENSIONS (FLUIDS); VISCOSITY;

RHEOLOGY;

CYAMOPSIS TETRAGONOLOBA;

EID: 77952809928     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-008-0055-0     Document Type: Article

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