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Título: RHEOLOGIC CHARACTERIZATION OF XANTHAN GUM
Autor(es): LUCAS MOREIRA DE MELLO SILVEIRA
Colaborador(es): PAULO ROBERTO DE SOUZA MENDES - Orientador
Catalogação: 16/SET/2009 Língua(s): PORTUGUESE - BRAZIL
Tipo: TEXT Subtipo: SENIOR PROJECT
Notas: [pt] Todos os dados constantes dos documentos são de inteira responsabilidade de seus autores. Os dados utilizados nas descrições dos documentos estão em conformidade com os sistemas da administração da PUC-Rio.
[en] All data contained in the documents are the sole responsibility of the authors. The data used in the descriptions of the documents are in conformity with the systems of the administration of PUC-Rio.
Referência(s): [pt] https://www.maxwell.vrac.puc-rio.br/projetosEspeciais/TFCs/consultas/conteudo.php?strSecao=resultado&nrSeq=14163@1
[en] https://www.maxwell.vrac.puc-rio.br/projetosEspeciais/TFCs/consultas/conteudo.php?strSecao=resultado&nrSeq=14163@2
DOI: https://doi.org/10.17771/PUCRio.acad.14163
Resumo:
The Xanthan gum (C35H49O29) is a polysaccharide obtained naturally by the aerobic fermentation of the bacterium Xanthomonas campestris, which summarizes the gum to prevent its dehydration. Mainly due to its excellent rheological properties, has many applications in the food industry, oil, cosmetics and pharmaceuticals. This paper describes the production, characteristics and rheological analysis of viscosity and shear stress of the time for the fluid into steady and chemical composition of Xanthan gum. Besides the presentation of the Xanthan gum rheological data are presented in objective stages of a program of integrity of the gum for secondary and tertiary recovery of oil, showing its applications and advantages.
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