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Rheological properties and fluid dynamics of egg yolk
(Elsevier B.V., 2006-05-01)
The rheological behavior of egg yolk was studied at a range of temperatures (277-333 K) using a concentric cylinder viscometer. Rheological behavior was pseudoplastic and flow curves fitted by the power law model. The ...
Propriedades reológicas e efeito da adição de sal na viscosidade de exopolissacarídeos produzidos por bactérias do gênero Rhizobium
(Sociedade Brasileira de Química, 2010-01-01)
Viscosity of some polysaccharide solutions supports that these molecules can be applied in food sectors. Four exopolysaccharides (R1, R2, R3, R4) produced by different Rhizobium strains were selected. Sugar composition and ...
Laminar forced convection to a pseudoplastic fluid food in circular and annular ducts
(Elsevier B.V., 2006-04-01)
In this manuscript we investigated experimentally the steady-state heat transfer to an important pseudoplastic fluid food, the soursop juice, flowing in laminar regime through circular and concentric annular ducts. The ...
Laminar flow of soursop juice through concentric annuli: Friction factors and rheology
(Elsevier B.V., 2007-02-01)
Laminar axial flow of a pseudoplastic fluid food (soursop, juice) in annular ducts has been experimentally investigated. In the first part of the manuscript, the rheological behavior of soursop juice, being essential for ...
Density and rheological parameters of goat milk
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2012-06-01)
Estudou-se o comportamento reológico do leite de cabra em função da concentração (10,5 a 50,0%) e da temperatura (273 a 331 k). O comportamento Newtoniano foi obtido para valores de sólidos totais (ST) entre 10,5 e 22,0% ...
Friction factors and rheological properties of orange juice
(Elsevier B.V., 1999-04-01)
The rheological behavior of Brazilian orange juice with different water content (0.34-0.73 w/w) was studied at a wide range of temperatures (0.5-62 degrees C) using a concentric cylinder viscometer. The results indicated ...
Rheological and thermophysical properties of blackberry juice
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2007-09-01)
As propriedades reológicas e termofísicas foram determinadas para suco de amora produzido a partir da fruta com 9.1 ± 0.5 °Brix e densidade de 1,0334 ± 0,0043 g cm-3. O processo de concentração foi realizado utilizando-se ...
Forced convection to laminar flow of liquid egg yolk in circular and annular ducts
(Brazilian Society of Chemical Engineering, 2009-06-01)
The steady-state heat transfer in laminar flow of liquid egg yolk - an important pseudoplastic fluid food - in circular and concentric annular ducts was experimentally investigated. The average convection heat transfer ...