Search results for "Eyring equation"
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Analysis of stability of food emulsions by Eyring's Theory: Influence of different biopolymers
2004
Eyring's kinetic theory of liquids was applied to the study of flow behavior of low oil content mayonnaises at different temperatures. These food emulsions were formulated with different biopolymers as stabilizers (polysaccharides such as modified starch, gellan gum, and pectin). The analysis of the values obtained for the parameters of the Eyring equation for viscosity determined the emulsion containing only starch as a stabilizer is the most unstable to stirring. Replacement of part of the starch with gellan gum or pectin enhances the stability of the emulsion. The results for activation energy are quite similar for high shear rates, which can be explained by the evolution of the average …
Kinetic interpretation of influence of sodium chloride concentration and temperature on xanthan gum dispersion flow model
2001
The present study derives a fixed-concentration (0.4%) xanthan gum dispersion flow model for different molar concentrations of sodium chloride (0–0.25M) and different temperatures (20–70°C). The Ostwald–de Waele model is used in all cases. A temperature rise reduces the shear-thinning characteristics of the systems, although the power law index is much less sensitive to changes in temperature when NaCl is added, even in very small amounts. The lowest consistency values correspond to the dispersions formulated in the absence of salt, the highest values are observed for molar values of ≥0.15, and there are decreases in consistency upon raising the temperature in all cases. The viscous behavio…