文献类型：期刊文献

英文题名：A comparison of rheokinetics on static and shear crosslinking processes of xanthan gum

作者：Zhang, Hong[1];Lu, Yongjun[2];Fang, Bo[1];Qiu, Xiaohui[2];Zhai, Wen[2];Wang, Liwei[2];Jin, Hao[1];Li, Kejing[1]

机构：[1]East China Univ Sci & Technol, Res Ctr Chem Engn, Lab Chem Engn Rheol, Shanghai Key Lab Multiphase Mat Chem Engn, Shanghai, Peoples R China;[2]Petro China, Langfang Filial Res Inst Petr Explorat & Dev, Langfang, Peoples R China

年份：2017

卷号：38

期号：6

起止页码：883

外文期刊名：JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

收录：;EI(收录号：20165303206690);WOS:【SCI-EXPANDED(收录号:WOS:000392416300017)】；

基金：This project was granted financial support from the National High Technology Research and Development Program "863" Project of China (2013AA064801).

语种：英文

外文关键词：Crosslinking; microrheology; rheokinetics; xanthan gum

摘要：The crosslinking process of xanthan gum was studied under static and shear conditions. Conventional rotational rheometer was adopted to study the shear crosslinking process, and the static crosslinking process was monitored using an optical microrheometer without physical contact between the instrument and the sample. Both experiment and numerical simulation were adopted to compare the two gelation processes at different temperatures. The results showed that the effects of temperature on static and shear crosslinking processes of xanthan gum have the same trend and the rheological curves of the two gelation processes are similar in shape. The same rheokinetics equations were established to describe the two gelation processes and the simulated values are in good agreement with the experimental data. The changes of the model parameters with respect to temperature are quite similar for both the gelation processes, which verifies the feasibility of the microrheology method for measuring the static crosslinking reaction. [GRAPHICS] .