Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 28 Issue 4
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- Pages.397-400
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- 1995
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Preparation and Rheological Properties of Chitin and Chitosan -2. Effects of shear rate, temperature, concentration and salts on the viscosity of chitosan solution-
갑각류 외피의 유효이용을 위한 Chitin 및 Chitosan의 제조와 물성학적 특성에 관한 연구 -2. Chitosan 용액의 점도에 미치는 전단속도, 온도, 농도 및 염의 영향-
- LEE Keun-Tai (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- PARK Seong-Min (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- BAIK Oon-Doo (Department of Food Science and Technology, National Fisheries University of Pusan)
- Published : 1995.07.01
Abstract
Effects of rheological parameters, such as shear rate, temperature, concerntration, salts on the apparent viscosity of chitosan(deacetylation degree:
Chitosan 용액의 물성학적 특성을 조사하기 위하여 chitosan 용액의 점도에 미치는 전단속도, 온도, 농도 및 염의 영향을 조사한 결과, chitosan 용액