Study of rheology and friction factor of natural food hydrocolloid gels


  • Vojtěch Kumbár Department of Technology and Automobile Transport (section Physics), Faculty of AgriSciences, Mendel University in Brno, Zemědělská 1, 613 00 Brno
  • Šárka Nedomová Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Zemědělská 1, 613 00 Brno
  • Roman Pytel Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Zemědělská 1, 613 00 Brno
  • Libor Kilián Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Zemědělská 1, 613 00 Brno
  • Jaroslav Buchar Department of Technology and Automobile Transport (section Physics), Faculty of AgriSciences, Mendel University in Brno, Zemědělská 1, 613 00 Brno



viscosity, shear thinning, non-Newtonian fluid, velocity profile, Reynolds number


Differences in the rheology and friction factor of natural food hydrocolloid gels were studied in this paper. The practical importance of the knowledge of the rheological parameters is quite evident. The experimental data were carried out using a concentric cylinder rotary viscometer. It was prepared 1% hydrocolloid solutions (hydrogels). Hydrogels of the natural gums extracted from the seeds of the plants and plant tubers have been used - carob gum (from the seeds of Ceratonia siliqua), guar gum (from the seeds of Cyamopsis tetragonoloba) and tara gum (from the seeds of Caesalpinia spinosa). Rheological behaviour has non-Newtonian pseudoplastic character and the flow curves were fitted using the Otswald - de Waele (power law) model and Herschel - Bulkley model. The hydrogels exhibit shear thinning behaviour. The meaning of the rheological parameters on the friction factors during flow of hydrocolloid gels in the tube has been shown. Information on time dependent behaviour of tested liquids has been also obtained. Time dependent curves were fitted by the Gaussian model. Preliminary results obtained for a constant shear rate showed the thixotropic and time-dependent behaviour of the hydrogels. These parameters can be especially used in much software dealing with a numerical simulation of the flow problems.


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How to Cite

Kumbár, V. ., Nedomová, Šárka ., Pytel, R. ., Kilián, L. ., & Buchar, J. . (2017). Study of rheology and friction factor of natural food hydrocolloid gels. Potravinarstvo Slovak Journal of Food Sciences, 11(1), 203–209.

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