dc.contributorUniversidade Estadual Paulista (Unesp)
dc.contributorUniversitat Politècnica de València (UPV)
dc.date.accessioned2019-10-06T16:34:27Z
dc.date.accessioned2022-12-19T18:52:28Z
dc.date.available2019-10-06T16:34:27Z
dc.date.available2022-12-19T18:52:28Z
dc.date.created2019-10-06T16:34:27Z
dc.date.issued2019-09-01
dc.identifierPowder Technology, v. 354, p. 271-280.
dc.identifier1873-328X
dc.identifier0032-5910
dc.identifierhttp://hdl.handle.net/11449/189241
dc.identifier10.1016/j.powtec.2019.05.086
dc.identifier2-s2.0-85067193495
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/5370279
dc.description.abstractUnderstanding the characterization and rheological behavior of acid suspensions of cassava bagasse provides essential information for the design of conversion processes. Samples with different cassava bagasse concentrations (0–10% w∙w−1), phosphoric acid (0–10% w∙w−1) at temperatures between 278.13 and 318.13 K were submitted to steady-state flow over a wide range of shear rates (1–265 s−1). The biomass particles had considerable residual starch (~50% db), low lignin content and adequate particle size (<200 μm) for the conversion process. Flow curves were well-fitted to the Herschel-Bulkley model, presenting a Newtonian domain at low solids and acid content and a non-Newtonian behavior with noticeable yield stress and shear-thinning characteristic (n < 1) at above 6% of cassava bagasse. Resistance to flow increased as the solids loading and acid content increased. Temperature dependence could be expressed as a function of an Arrhenius-type equation with good accuracy of fit.
dc.languageeng
dc.relationPowder Technology
dc.rightsAcesso aberto
dc.sourceScopus
dc.subjectApparent viscosity
dc.subjectArrhenius-type equation
dc.subjectHerschel-Bulkley model
dc.subjectLignocellulose
dc.subjectResidual starch
dc.subjectShear-thinning
dc.titleRheology of acid suspensions containing cassava bagasse: Effect of biomass loading, acid content and temperature
dc.typeArtículos de revistas


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