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Rheological Properties of CMC Dispersions at Low Temperatures

Vlasta Piližota1, Drago Šubarić1 and Tomislav Lovrić2

1
Faculty 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.

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