文献类型：期刊文献

英文题名：Rheokinetic study of gel-breaking process of xanthan gum solution

作者：Liu, Shuang[1];Zhang, Hong[1];Qiu, Xiaohui[2];Fang, Bo[1];Lu, Yongjun[2];Zhai, Wen[2];Wang, Liwei[2];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：2018

卷号：39

期号：2

起止页码：270

外文期刊名：JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

收录：;EI(收录号：20172003681647);WOS:【SCI-EXPANDED(收录号:WOS:000426926500014)】；

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

语种：英文

外文关键词：Gel-breaking; rheokinetics; xanthan gum

摘要：The dynamic rheological behavior of xanthan gum (XG) during the gel-breaking process was studied in this work. Both experimental and numerical simulations were adopted to investigate the effects of temperature and added salt on the gel-breaking process. The results showed that the gel-breaking reaction is slowed down by the added salt, while temperature has a positive influence on the chemical degradation of XG. The novel rheokinetics equations were established to describe the gel-breaking process of XG and the simulated values are in good agreement with experimental data. The changes of the model parameters with respect to temperature and added salt are consistent with the experimental results obtained with rheometer, which verifies the feasibility of the established rheokinetics equations for characterizing the gel-breaking reaction of XG. [GRAPHICS] .