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Experimental Analysis of Structural Change and Rheological Behavior of Macromolecular Solutions with Guar and Xanthan Gums in Crossflow Microfiltration Processing

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Abstract

The present paper reports on the structural change and rheological behavior of mixtures of macromolecular suspensions (guar and xanthan gums) in crossflow microfiltration processing. Mixtures in suspension of guar and xanthan gums at low concentrations (1,000 ppm) and different proportions were processed by microfiltration with membrane of nominal pore size of 0.4 μm. The rheological behavior of the mixtures was investigated in rotational viscometers at two different temperatures, 25 and 40 °C, at the beginning and at the end of each experiment. The shear stress (τ) in function of the shear rate (γ) was fitted and analyzed with the power-law model. All the mixtures showed flow behavior index values (n) lower than 1, characterizing non-Newtonian fluids (pseudoplastic). The samples of both mixtures and permeates were also analyzed by absorbency spectroscopy in infrared radiation. The absorbency analysis showed that there is good synergism between xanthan and guar gums without structure modifications or gel formation in the concentration process by microfiltration.

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Acknowledgements

The authors would like to acknowledge the financial support given by FAPESP, CNPq, and CAPES. Special acknowledgements to Embrapa-CNPDIA (São Carlos, São Paulo, Brazil) for allowing the authors to use the equipment for infrared spectroscopy.

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  1. Department of Mechanical Engineering, School of Engineering of São Carlos, University of São Paulo (USP), Av. Trabalhador São-carlense, 400, C.P. 356, 13566-590, São Carlos, São Paulo, Brazil

    V. M. S. Queiroz & S. R. Fontes

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  1. V. M. S. Queiroz
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  2. S. R. Fontes
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Correspondence to S. R. Fontes.

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Queiroz, V.M.S., Fontes, S.R. Experimental Analysis of Structural Change and Rheological Behavior of Macromolecular Solutions with Guar and Xanthan Gums in Crossflow Microfiltration Processing. Food Bioprocess Technol 1, 180–186 (2008). https://doi.org/10.1007/s11947-008-0055-0

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  • DOI: https://doi.org/10.1007/s11947-008-0055-0

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