Laminar flow of soursop juice through concentric annuli: Friction factors and rheology

Gratão, Ana Carolina Amaral; Silveira, Vivaldo; Telis‐Romero, Javier

doi:10.1016/j.jfoodeng.2006.01.006

Cited by 53 publications

(42 citation statements)

References 49 publications

(77 reference statements)

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“…in concentration. Similar behaviour was observed by Arslan et al (2005) for sesame paste/concentrated grape juice blends and by Gratão et al (2007) for soursop juice.…”

Section: Discussionsupporting

confidence: 81%

“…As expected, the flow behaviour index slightly decreased with increase in temperature for several concentrations. Since these variations are quite small, some authors consider n to be constant (GRATÃO et al, 2007). The fluid behaviour of mume pulp at 8 and 9 °Brix was similar to that found for prune puree from 20 to 40 °C as studied by Maceiras et al (2007).…”

Section: Discussionsupporting

confidence: 65%

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Rheological evaluation of Prunus mume pulp

Quast¹,

Mezzomo

Quast³

et al. 2013

Braz. J. Food Technol.

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SummaryThe rheological behaviour of mume pulp at 6, 7, 8 and 9 °Brix was investigated using a rotational viscometer at temperatures ranging from 15 to 75 °C. The rheological models of Herschel-Bulkley and Ostwald-Waele (Power Law) were fitted to obtain the rheological parameters of the mume pulp. The product was described as time non-dependent and presented a viscosity of 1.9 Pa.s at 15 °C and 1.1°Pa.s at 65 and 75 °C for the 9 °Brix pulp. The pulp showed non-Newtonian behaviour and the Herschel-Bulkley model was used to describe this behaviour. The activation energy ranged from 6.6-10.6 kJ.mol -1 and the consistency index from 18.0-22.9 Pa.s n for the 9 °Brix pulp and 8.3-12.2 Pa.s n for the 8 °Brix pulp at temperatures varying from 15 to 75 °C. The models presented high correlation values for all the rheological data obtained in the present work.

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“…in concentration. Similar behaviour was observed by Arslan et al (2005) for sesame paste/concentrated grape juice blends and by Gratão et al (2007) for soursop juice.…”

Section: Discussionsupporting

confidence: 81%

Section: Discussionsupporting

confidence: 65%

Rheological evaluation of Prunus mume pulp

Quast¹,

Mezzomo

Quast³

et al. 2013

Braz. J. Food Technol.

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“…Outros autores relatam em seu trabalho valores menores, como Gratão et al (2007) para o suco de graviola com 9,3 a 49,4 °Brix e nas velocidades de rotação de 0,028 a 243 rpm, trabalho no qual o valor máximo de E a atingiu 11,98 kJ g -1 mol -1 ; e Guedes et al (2010), que obtiveram para a polpa de melancia, com variação da taxa de deformação de 0 a 500 s -1 e em concentração de 8, 17, 26 e 35 °Brix, 16,35 kJ g -1 mol -1 como maior valor.…”

Section: Energia De Ativaçãounclassified

Comportamento reológico e efeito da temperatura da polpa de pequi em diferentes concentrações

Sousa

Queiroz

Figueirêdo

et al. 2014

Braz. J. Food Technol.

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ResumoApesar do elevado potencial econômico da polpa pequi ainda são escassos os trabalhos sobre suas propriedades físicas utilizadas em projetos e processos industriais. Diante disso, objetivou-se estudar o comportamento reológico da polpa de pequi com diferentes teores de sólidos solúveis totais (6, 8, 10 e 12 °Brix) e em diferentes temperaturas (25, 30, 35, 40, 45 e 50 °C). As medidas experimentais foram realizadas em viscosímetro Brookfield e os modelos reológicos de Ostwald-de-Waelle, Herschel-Bulkley e Mizrahi-Berk foram ajustados aos dados experimentais de tensão de cisalhamento e taxa de deformação. Dos modelos reológicos testados, os melhores ajustes foram observados empregando-se o modelo de Mizrahi-Berk. A polpa de pequi apresentou tendência de diminuição da viscosidade aparente com o aumento da taxa de deformação, comportando-se como fl uido não newtoniano com características pseudoplásticas. Palavras-chave: Caryocar coriaceum Wittm.; viscosidade; fl uido não newtoniano. SummaryDespite the high economic potential of pequi pulp, studies related to its physical properties for use in industrial projects and processes are still scarce. Therefore, this study aimed to assess the rheological behavior of pequi pulp with different total soluble solids contents (6, 8, 10 and 12 °Brix) and at different temperatures (25, 30, 35, 40, 45 and 50 °C). The experimental measurements were made using a Brookfi eld viscometer and the rheological models Ostwaldde-Waelle, Herschel-Bulkley and Mizrahi-Berk were fi tted to the experimental data for shear stress and shear rate. Of the rheological models tested, the best fi ts were observed using the Mizrahi-Berk model. The pequi pulp showed a trend for decreasing apparent viscosity with increasing shear rate, behaving as a non-Newtonian fl uid with pseudoplastic characteristics.

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“…For Newtonian fluids, n = 1 and k assumes the value of the fluid viscosity, μ. This rheological model has been used to describe the rheology of apple juice, peach and pear puree (Saravacos, 1970), concentrated orange juice (Crandall et al, 1982), guava puree (Vitali and Rao, 1982), concentrated orange juice with low pulp concentration (Rao et al, 1984), frozen concentrated orange juice (Tavares et al, 2007) and soursup juice (Gratão et al, 2007).…”

Section: Rheological Behavior Of Concentrated Juicesmentioning

confidence: 99%

Non-newtonian flow and pressure drop of pineapple juice in a plate heat exchanger

Cabral

Gut

Telis

et al. 2010

Braz. J. Chem. Eng.

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-The study of non-Newtonian flow in plate heat exchangers (PHEs) is of great importance for the food industry. The objective of this work was to study the pressure drop of pineapple juice in a PHE with 50º chevron plates. Density and flow properties of pineapple juice were determined and correlated with temperature (17.4 ≤ T ≤ 85.8°C) and soluble solids content (11.0 ≤ X s ≤ 52.4 ºBrix). The Ostwald-de Waele (power law) model described well the rheological behavior. The friction factor for non-isothermal flow of pineapple juice in the PHE was obtained for diagonal and parallel/side flow. Experimental results were well correlated with the generalized Reynolds number (20 ≤ Re g ≤ 1230) and were compared with predictions from equations from the literature. The mean absolute error for pressure drop prediction was 4% for the diagonal plate and 10% for the parallel plate.

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Laminar flow of soursop juice through concentric annuli: Friction factors and rheology

Cited by 53 publications

References 49 publications

Rheological evaluation of Prunus mume pulp

Rheological evaluation of Prunus mume pulp

Comportamento reológico e efeito da temperatura da polpa de pequi em diferentes concentrações

Non-newtonian flow and pressure drop of pineapple juice in a plate heat exchanger

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