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vol. 2, nr. 3 (2003)
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Mathematical modelling of thixotropic phenomena in water solutions of potato starch
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Anna Ptaszek, Mirosław Grzesik
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Department of Engineering and Machinery in Food Industry, University of Agriculture, ul. Balicka 122, 30-149 Kraków |
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vol. 2 (2003), nr. 3,
pp. 619-626
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abstract:
In the paper, rheological experimental results of studies on the water solutions of starch and xanthan gum have been presented. Thixotropic phenomena in the above solution were analysed. Cheng and Evans' structural theory used to estimate the equilibrium curves.
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keywords:
thixotropy, rheology of polysaccharides, equilibrium viscosity
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original in:
Polish
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