Shear and extensional rheology of selected polysaccharides,International Journal of Food Science & Technology

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Shear and extensional rheology of selected polysaccharides
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-03-01 , DOI: 10.1111/ijfs.14545
Vasiliki Evageliou ₁

Affiliation

Rheology is used for the elucidation of the flow properties of polysaccharide solutions. For a given polysaccharide, both shear and extensional rheological experiments should be performed for the full characterisation of its flow properties. The provided information will facilitate the efficient exploitation of a polysaccharide in various applications. Although shear rheology is widely used in polysaccharides’ characterisation, there are only limited extensional rheology studies due to lack of reliable techniques in the formation of pure extensional flow. However, recently, several commercial extensional rheometers have been developed and thus, accurate extensional experiments can now be performed. The present work initially presents the principles and concepts of both shear and extensional rheology and then reports rheological findings for solutions of various polysaccharides and their derivatives. Xanthan and various members of the galactomannan, cellulose and alginate families were selected.

中文翻译：

选定多糖的剪切和拉伸流变学

流变学用于阐明多糖溶液的流动特性。对于给定的多糖，应进行剪切流变学和延伸流变学实验以充分表征其流动性能。提供的信息将有助于在各种应用中有效利用多糖。尽管剪切流变学被广泛用于多糖的表征中，但由于缺乏形成纯延伸流的可靠技术，因此仅有有限的延伸流变学研究。然而，最近，已经开发了几种商业拉伸流变仪，因此，现在可以进行精确的拉伸实验。本工作首先介绍了剪切流变学和拉伸流变学的原理和概念，然后报告了各种多糖及其衍生物溶液的流变学发现。选择了黄原胶和半乳甘露聚糖，纤维素和藻酸盐家族的各种成员。

更新日期：2020-03-01

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