Determination of Temperature-Dependent Coefficients of Viscosity and Surface Tension of Tamarind Seeds (<i>Tamarindus indica</i> L.) Polymer

Determination of Temperature-Dependent Coefficients of Viscosity and Surface Tension of Tamarind Seeds (<i>Tamarindus indica</i> L.) Polymer

The rheological properties of tamarind seed polymer are characterized for its possible commercialization in the food and pharmaceutical industry. Seed polymer was extracted using water as a solvent and ethyl alcohol as a precipitating agent. The temperature’s effect on the rheological behavior of th...

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Bibliographic Details
Main Authors: Rishabha Malviya, Sheetal Jha, Neeraj Kumar Fuloria, Vetriselvan Subramaniyan, Srikumar Chakravarthi, Kathiresan Sathasivam, Usha Kumari, Dhanalekshmi Unnikrishnan Meenakshi, Omji Porwal, Akanksha Sharma, Darnal Hari Kumar, Shivkanya Fuloria
Format: Article
Language:English
Published: MDPI AG 2021-02-01
Series:Polymers
Subjects:
tamarind seed polymer
viscosity
temperature
surface tension
polysaccharide
Online Access:https://www.mdpi.com/2073-4360/13/4/610

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