Título: | RHEOLOGIC CHARACTERIZATION OF XANTHAN GUM | ||||||||||||
Autor(es): |
LUCAS MOREIRA DE MELLO SILVEIRA |
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Colaborador(es): |
PAULO ROBERTO DE SOUZA MENDES - Orientador |
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Catalogação: | 16/SET/2009 | Língua(s): | PORTUGUESE - BRAZIL |
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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. |
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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 |
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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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