Rheology and influence factor of low-concentration Konjac gum solutions

Abstract

Rheological properties of low-concentration Konjac gum and impacts of concentration, shearing rate, pH value and stirring time on its viscosity were studied. The results show that the viscosity of low-concentration Konjac gum increases with the increase of its concentration. The solution presents pseudo-plasticity fluid, which shows the characters of shear thinning as follows: first, its viscosity decreases gradually as the temperature increases, and then increases with the increase of temperature. The viscosity decreases sharply at both acid and alkaline conditions, indicating that it is influenced apparently by pH value. And the viscosity of low-concentration Konjac gum is also impacted by the stirring time.

Keywords

Konjac gum / low-concentration / rheology / viscosity