Rheological properties and fluid dynamics of coffee extract
Contribuinte(s) |
Universidade Estadual Paulista (UNESP) |
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Data(s) |
20/05/2014
20/05/2014
01/10/2001
|
Resumo |
The rheological behavior of coffee extract with different water contents (49 to 90%) was studied at a wide range of temperatures (274 to 365 K) using a concentric cylinder rheometer. The flow curves followed different models depending on the concentration and temperature level. Newtonian behavior was observed at high values of water content and temperature, changing to power law as these values were decreased. The Newtonian viscosity as well as the consistency and behavior index could be well correlated by functions simultaneously dependent on temperature and water content. The rheological parameters, together with experimental values of pressure loss in tube flow, were used to calculate friction factors. These showed to be in good agreement with those resulting from classical theoretical and empirical equations, thus confirming the reliability of the rheological measurements. |
Formato |
217-230 |
Identificador |
http://dx.doi.org/10.1111/j.1745-4530.2001.tb00541.x Journal of Food Process Engineering. Trumbull: Food Nutrition Press Inc., v. 24, n. 4, p. 217-230, 2001. 0145-8876 http://hdl.handle.net/11449/38484 10.1111/j.1745-4530.2001.tb00541.x WOS:000171422200001 |
Idioma(s) |
eng |
Publicador |
Food Nutrition Press Inc |
Relação |
Journal of Food Process Engineering |
Direitos |
closedAccess |
Tipo |
info:eu-repo/semantics/article |