Effects of micronization on microstructure and rheological properties of guar gum

International Conference on Manufacturing Technology, Materials and Chemical Engineering

机械制造;材料科学;化学工业

Cao, Y.^1,2 ; Xia, W.^2 ; Hu, Y.^1,2 ; Li, J.H.^2 ; Wang, F.^2

School of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei

430000, China^1

Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong

524001, China^2

关键词: Dense surface;    Guar gums;    Micronizations;    Minimum value;    Rheological behaviors;    Rheological property;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/392/5/052008/pdf
DOI  :  10.1088/1757-899X/392/5/052008

学科分类：材料科学（综合）

来源: IOP

【 摘 要 】

Micronized guar gum was prepared by a vibrating superfine mill with different micronization time of 15, 30, 45 and 60 min, and its microstructures and rheological properties were investigated. Untreated guar gum had a smooth and dense surface, and the surface of guar gum became loose and rough after micronization, which indicated the microstructure of guar gum was destroyed. Rheological behavior analysis showed that micronization treatment decreased the viscosity of guar gum, and the treated samples were more solid like than untreated guar gum. Due to agglomeration, the viscosity of guar gum reached the minimum value when the micronization time was 60 min.