Rheokinetic study of gel-breaking process of xanthan gum solution |
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| Authors: | Shuang Liu Hong Zhang Xiaohui Qiu Yongjun Lu Wen Zhai |
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| Affiliation: | 1. Shanghai Key Laboratory of Multiphase Materials Chemical Engineering, Lab of Chemical Engineering Rheology, Research Center of Chemical Engineering, East China University of Science and Technology, Shanghai, China;2. Langfang Filial of Research Institute of Petroleum Exploration and Development, Petro China, Langfang, China |
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| Abstract: | ![]()
The dynamic rheological behavior of xanthan gum (XG) during the gel-breaking process was studied in this work. Both experimental and numerical simulations were adopted to investigate the effects of temperature and added salt on the gel-breaking process. The results showed that the gel-breaking reaction is slowed down by the added salt, while temperature has a positive influence on the chemical degradation of XG. The novel rheokinetics equations were established to describe the gel-breaking process of XG and the simulated values are in good agreement with experimental data. The changes of the model parameters with respect to temperature and added salt are consistent with the experimental results obtained with rheometer, which verifies the feasibility of the established rheokinetics equations for characterizing the gel-breaking reaction of XG. |
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| Keywords: | Gel-breaking rheokinetics xanthan gum |
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