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Extensional viscosity of microfibrillated cellulose suspensions
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
2014 (English)In: Carbohydrate Polymers, ISSN 0144-8617, E-ISSN 1879-1344, Vol. 102, no 1, 409-412 p.Article in journal (Refereed)
Abstract [en]

The extensional properties of micro fibrillated cellulose (MFC)-suspensions at different fibril concentrations and with different amounts of added sodium chloride were evaluated. The MFC-suspensions were obtained by diluting a stock solution consisting of 0.95 wt.% cellulose with either deionized water or sodium chloride solution, giving a series of different concentrations and sodium chloride contents. The extensional viscosities of the suspensions were measured utilizing contraction flow geometry. Here the specimens were forced through a hyperbolic nozzle and the required pressure drop over the nozzle was measured. The extensional viscosity exhibited an extensional-thinning behaviour over the extensional strain rates used. Furthermore the extensional viscosity decreased with decreasing concentration of the suspensions, in similarities with the shear properties of the specimens. For the suspensions containing sodium chloride, the extensional viscosity appeared to increase when the concentration of sodium chloride was increased. But excessive amounts of added sodium chloride promoted an agglomeration of the suspensions. © 2013 Elsevier Ltd. All rights reserved.

Place, publisher, year, edition, pages
2014. Vol. 102, no 1, 409-412 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8423DOI: 10.1016/j.carbpol.2013.11.041OAI: oai:DiVA.org:ri-8423DiVA: diva2:966294
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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