Y. J. Sheng, S. X. Lu, M. J. Xu, X. J. Wu and C. H. Li (2016) Effect of Xanthan Gum on the Performance of Aqueous Film-Forming Foam. Journal/Journal Of Dispersion Science And Technology 37 1664-1670. [In English]
Web link: http://dx.doi.org/10.1080/01932691.2015.1124341
Keywords: ,Application performance, aqueous film-forming foam, foam properties, xanthan gum, PROTEIN STABILIZED FOAM, FIREFIGHTING FOAMS, RECOVERY, SURFACTANTS, DYNAMICS, AFFF, FLOW

Abstract: Solution properties of aqueous film-forming foam (AFFF) formulations containing different xanthan gum contents were investigated first by varying the mass fraction of xanthan gum in the range of 0.1-0.5%. Foam properties and fire-extinguishing performance of the AFFF formulations were then evaluated. Results indicated that xanthan gum content slightly affected surface tension of foam solutions. However, xanthan gum significantly affected viscosity of AFFF concentrates. Foaming of the AFFF formulations was hardly affected by xanthan gum, but foam stability of the compounds was obviously enhanced with the addition of xanthan gum. Optimal xanthan gum content was determined as 0.3%, which resulted in the shortest 90% control time and fire extinguishment time. Burnback time of foams increased with the addition of xanthan gum because of the enhanced foam stability.