Effect of concentration on shear and extensional rheology of guar gum solutions
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Torres, M., Hallmark, B., & Wilson, I. (2014). Effect of concentration on shear and extensional rheology of guar gum solutions. Food Hydrocolloids, 40 85-95. https://doi.org/10.1016/j.foodhyd.2014.02.011
The steady shear and extensional rheology of aqueous guar gum solutions was studied for concentrations, C, ranging from 1 g/L to 20 g/L. Extensional rheometry measurements were made using the Cambridge Trimaster filament-stretching device. The steady shear tests indicated a transition between a semi-dilute regime, below 10 g/L, and an entangled regime at higher concentrations. The solutions were shear-thinning and obeyed the unmodified Cox–Merz rule in the dilute regime, but deviated from Cox–Merz and exhibited strongly viscoelastic behaviour at higher concentrations. The surface tension at higher concentration also deviated from the Szyszkowski model, exhibiting behaviour consistent with entanglement. The filament-thinning data did not fit the model for polymer solution behaviour presented by Entov and Hinch (1997), but gave a good fit to a modified form where time was normalised by the time for filament break-up. This scaling was independent of concentration effects, as reported by Chesterton, Meza, Moggridge, Sadd, and Wilson (2011) for cake batters. The modified model parameters approached asymptotic values for entangled solutions. The estimated apparent extensional viscosity exhibited a peak at unit strain followed by a constant value. The former increased as Cn, where n > 1, while the latter increased linearly with C.
The authors acknowledge the financial support (POS-A/2012/116) from Xunta de Galicia’s Consellería de Cultura, Educación e Ordenación Universitaria of Spain and European Union’s European Social Fund.
External DOI: https://doi.org/10.1016/j.foodhyd.2014.02.011
This record's URL: https://www.repository.cam.ac.uk/handle/1810/245863