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Journal of Dispersion Science and Technology Volume 39, 2018 - Issue 2
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Original Articles

Rheokinetic study of gel-breaking process of xanthan gum solution

Shuang LiuShanghai 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
,
Hong ZhangShanghai 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
,
Xiaohui QiuLangfang Filial of Research Institute of Petroleum Exploration and Development, Petro China, Langfang, China
,
Bo FangShanghai 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, ChinaCorrespondence[email protected]
,
Yongjun LuLangfang Filial of Research Institute of Petroleum Exploration and Development, Petro China, Langfang, China
,
Wen ZhaiLangfang Filial of Research Institute of Petroleum Exploration and Development, Petro China, Langfang, China
,
Liwei WangLangfang Filial of Research Institute of Petroleum Exploration and Development, Petro China, Langfang, China
&
Kejing LiShanghai 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
 show all
Pages 270-274 | Received 14 Mar 2017, Accepted 26 Mar 2017, Published online: 16 May 2017
 
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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.

GRAPHICAL ABSTRACT

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