Rheological properties and the mechanism of a viscous flow of aqueous pectin solutions

The rheological properties and mechanisms of a viscous flow of diluted apple pectin solutions are investigated. It is found that the rise in solution viscosity upon an increase in concentration and a drop in temperature is, along with the corresponding degree to which the interaction between pectin...

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Bibliographic Details
Published in:Russian Journal of Physical Chemistry A 2012-09, Vol.86 (9), p.1429-1432
Main Authors: Netesova, G. A., Kotov, V. V., Bodyakina, I. M., Lukin, A. L.
Format: Article
Language:English
Subjects:
Chemistry
Chemistry and Materials Science
Physical Chemistry
Physical Chemistry of Solutions
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Summary:The rheological properties and mechanisms of a viscous flow of diluted apple pectin solutions are investigated. It is found that the rise in solution viscosity upon an increase in concentration and a drop in temperature is, along with the corresponding degree to which the interaction between pectin molecules and solvent is reduced, associated with the processes of structuring. The entropy of a viscous flow of pectin solutions is found to be positive: it grows with a rise in concentration is virtually temperature independent. It is established that the entropy factor makes the main contribution to the free energy value of a viscous flow.
ISSN:0036-0244
1531-863X
DOI:10.1134/S0036024412090063