中国食品添加剂2024，Vol.35Issue(1)：99-108,10.DOI:10.19804/j.issn1006-2513.2024.1.012
海藻酸钠的流变学特性及影响黏度因素研究
Study of rheological properties of sodium alginate and influencing factors on its viscosity
摘要
Abstract
Since rheological properties of sodium alginate and influencing factors on its viscosity need to be investigated more systematically,the static rheology,dynamic viscoelasticity and thixotropy of sodium alginate solution were studied.The effects of concentration,temperature,pH and stirring time on the viscosity of sodium alginate solution were analyzed by single factor and response surface experiments.The results showed that the sodium alginate solution system was a non-Newtonian fluid,and 1.0%sodium alginate solution fitted the Herschel-Bulkley model best.Different concentrations of sodium alginate solution exhibited different dynamic viscoelastic behaviors with different angular frequencies.The area of the thixotropic ring increased with the increase of the concentration of sodium alginate solution,the damage to the solution structure also increased,and the recovery ability of the structure was weakened.The concentration of sodium alginate solution were positively correlated with the viscosity of the solution,and the sodium alginate solution exhibited high viscosity under the conditions of 25℃,pH 8.1 and stirring for 3.1 h.The study improves the application basis of sodium alginate and provides theoretical support for better application of sodium alginate.关键词
海藻酸钠/静态流变性/动态黏弹性/触变性/单因素/响应面/黏度Key words
sodium alginate/static rheological properties/dynamic viscoelasticity/thixotropy/single factor/response surface/viscosity分类
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陈昌威,付靖雯,沈祥皓,李湖平,叶静静,谢箭,王灵昭,盘赛昆..海藻酸钠的流变学特性及影响黏度因素研究[J].中国食品添加剂,2024,35(1):99-108,10.基金项目
连云港新爱食品科技有限公司委托开发项目(JOUH22173) （JOUH22173）
连云港市"海燕计划"项目(2019-QD-005) （2019-QD-005）
江苏省产学研合作项目(BY2018212). （BY2018212）
