Rheological Properties of CMC Dispersions at Low Temperatures
Vlasta Piližota1, Drago Šubarić1 and Tomislav Lovrić2
1Faculty of Food Technology, F. Kuhača 18, 31 000 Osijek, Croatia
2Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10 000 Zagreb, Croatia
Article history:
Received March 19, 1996
Accepted June 18, 1996
Key words:
rheological properties, CMC, low temperatures
Summary:
Carboxymethylcellulose (CMC) as a typical hydrocolloid has wide application in many foodstuffs formulation, product development and processing, due to its specific rheological properties. This paper deals with three types of CMC dispersions: of extra high (DVEP - substitution degree 0.78-0.89), high (HVEP - substitution degree 0.70-0.94) and low viscosity (LVEP - substitution degree 0.70-0.85), rheological behaviour of which was investigated by varying mass fraction (0.2, 0.5, 1.0, 1.5 and 2.0%) and temperature (20, 10, 5, 0, -3, -5 and -6 °C, i. e. at the lowest temperatures at which it was possible to perform the measurements). The rheological properties of CMC dispersions were adequately described by Ostwald and Reiner's power-law model and power-law parameters (consistency coefficient and flow behaviour index) as well as by applying Arrhenius model. It was found thai type of CMC, temperature and particularly concentration significantly influence the rheological behaviour of CMC dispersions.
