Rheological properties and fluid dynamics of egg yolk

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorTelis-Romero, J.
dc.creatorThomaz, CEP
dc.creatorBernardi, M.
dc.creatorTelis, VRN
dc.creatorGabas, A. L.
dc.date2014-05-20T15:23:09Z
dc.date2016-10-25T17:57:01Z
dc.date2014-05-20T15:23:09Z
dc.date2016-10-25T17:57:01Z
dc.date2006-05-01
dc.date.accessioned2017-04-05T23:40:26Z
dc.date.available2017-04-05T23:40:26Z
dc.identifierJournal of Food Engineering. Oxford: Elsevier B.V., v. 74, n. 2, p. 191-197, 2006.
dc.identifier0260-8774
dc.identifierhttp://hdl.handle.net/11449/33996
dc.identifierhttp://acervodigital.unesp.br/handle/11449/33996
dc.identifier10.1016/j.jfoodeng.2005.01.044
dc.identifierWOS:000234528800004
dc.identifierhttp://dx.doi.org/10.1016/j.jfoodeng.2005.01.044
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/877995
dc.descriptionThe 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 consistency and behavior indexes, dependent on temperature, were expressed by an Arrhenius-type equation. The rheological parameters, together with experimental values of pressure loss in tube flow were used to calculate friction factors. The good agreement between predicted and observed values confirmed the reliability of the equations proposed for describing the flow behavior of the egg yolk. (c) 2005 Published by Elsevier Ltd.
dc.languageeng
dc.publisherElsevier B.V.
dc.relationJournal of Food Engineering
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectpseudoplastic
dc.subjectpower law model
dc.subjectnon-Newtonian fluid
dc.subjectfriction factor
dc.titleRheological properties and fluid dynamics of egg yolk
dc.typeOtro


Este ítem pertenece a la siguiente institución