FOOD SCIENCE ›› 2002, Vol. 23 ›› Issue (9): 53-55.

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Rheology Study on Artmis Sphaerocephala Krasche’s Gum in Food

 SONG  Hong-Xin, CHEN  He   

  • Online:2002-09-15 Published:2011-12-31

Abstract: Artemis sphaerocephala kraschen’s gum was tested by concentric cylinder viscometer. The result showed that A.S.kraschen’s gum was Thixotropic pseudroplastic(time-dependent fluid) at 1%~1.75%, and pseudroplastic(time-independent fluid) at 0.5%. Temperature and pH had no effect on viscosity of the gum fluids.

Key words: Artemis sphaerocephala , Kraschen’s gum , Rheology , Apparent viscosity