Rheology and fluid dynamics properties of sugarcane juice

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorAstolfi-Filho, Zailer
dc.creatorTelis, Vânia Regina Nicoletti
dc.creatorde Oliveira, Eduardo Basilio
dc.creatorCoimbra, Jane Sélia dos Reis
dc.creatorTelis-Romero, Javier
dc.date2014-05-27T11:25:28Z
dc.date2016-10-25T18:33:35Z
dc.date2014-05-27T11:25:28Z
dc.date2016-10-25T18:33:35Z
dc.date2011-02-15
dc.date.accessioned2017-04-06T01:49:27Z
dc.date.available2017-04-06T01:49:27Z
dc.identifierBiochemical Engineering Journal, v. 53, n. 3, p. 260-265, 2011.
dc.identifier1369-703X
dc.identifierhttp://hdl.handle.net/11449/72311
dc.identifierhttp://acervodigital.unesp.br/handle/11449/72311
dc.identifier10.1016/j.bej.2010.11.004
dc.identifier2-s2.0-78951484849.pdf
dc.identifier2-s2.0-78951484849
dc.identifier0000-0002-2553-4629
dc.identifierhttp://dx.doi.org/10.1016/j.bej.2010.11.004
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/893193
dc.descriptionThe sugarcane juice is a relatively low-cost agricultural resource, abundant in South Asia, Central America and Brazil, with vast applications in producing ethanol biofuel. In that way, a good knowledge of the rheological properties of this raw material is of crucial importance when designing and optimizing unit operations involved in its processing. In this work, the rheological behavior of untreated (USCJ, 17.9 °Brix), clarified (CSCJ, 18.2 °Brix) and mixed (MSCJ, 18.0 °Brix) sugarcane juices was studied at the temperature range from 277K to 373K, using a cone-and-plate viscometer. These fluids were found to present a Newtonian behavior and their flow curves were well-fitted by the viscosity Newtonian model. Viscosity values lied within the range 5.0×10 -3Pas to 0.04×10 -3Pas in the considered temperature interval. The dependence of the viscosity on the temperature was also successfully modeled through an Arrhenius-type equation. In addition to the dynamic viscosity, experimental values of pressure loss in tube flow were used to calculate friction factors. The good agreement between predicted and measured values confirmed the reliability of the proposed equations for describing the flow behavior of the clarified and untreated sugarcane juices. © 2010 Elsevier B.V.
dc.languageeng
dc.relationBiochemical Engineering Journal
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectBioprocess
dc.subjectEthanol
dc.subjectFriction factor
dc.subjectRheological properties
dc.subjectSugarcane
dc.subjectTemperature
dc.subjectAgricultural resources
dc.subjectArrhenius-type equation
dc.subjectBioprocesses
dc.subjectCentral America
dc.subjectCone and plate
dc.subjectDynamic viscosities
dc.subjectExperimental values
dc.subjectFlow behaviors
dc.subjectFlow curves
dc.subjectFriction factors
dc.subjectNewtonian behavior
dc.subjectNewtonian model
dc.subjectPressure loss
dc.subjectRheological behaviors
dc.subjectRheological property
dc.subjectSouth Asia
dc.subjectTemperature intervals
dc.subjectTemperature range
dc.subjectTube flow
dc.subjectUnit operation
dc.subjectViscosity value
dc.subjectFluid dynamics
dc.subjectForestry
dc.subjectFriction
dc.subjectTribology
dc.subjectViscosity
dc.subjectWelding electrodes
dc.subjectRheology
dc.subjectchemical composition
dc.subjectcomputational fluid dynamics
dc.subjectflow kinetics
dc.subjectfriction
dc.subjectfruit juice
dc.subjectpriority journal
dc.subjectreliability
dc.subjectsugarcane
dc.subjecttemperature
dc.subjectviscometry
dc.subjectviscosity
dc.titleRheology and fluid dynamics properties of sugarcane juice
dc.typeOtro


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