Rheological Properties of Butia Pulp

被引：20

作者：

Isidoro Haminiuk, Charles Windson ^{[1
]}

Sierakowski, Maria-Rita ^{[2
]}

Maciel, Giselle Maria ^{[3
]}

Mazile Bezerra Vidal, Jose Raniere

Branco, Ivanise Guilherme

Masson, Maria Lucia ^{[1
]}

机构：

[1] Univ Fed Parana, Postgrad Program Food Technol, BR-80060000 Curitiba, Parana, Brazil

[2] Univ Fed Parana, Dept Chem, Biopolymers Lab, BR-80060000 Curitiba, Parana, Brazil

[3] Cent E State Univ UNICENTRO, Dept Food Engn, Curitiba, Parana, Brazil

来源：

INTERNATIONAL JOURNAL OF FOOD ENGINEERING | 2006年 / 2卷 / 01期

关键词：

Rheological behavior; Butia pulp; Arrhenius; Apparent viscosity;

D O I：

10.2202/1556-3758.1039

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Rheological parameters of Butia pulp were determined at different temperatures using a concentric cylinder Haake Rotovisco rheometer, model RV-20, with measurement system ZA-30. Butia pulp was found to exhibit non-Newtonian, pseudoplastic behavior at all temperatures and the rheological parameters were adequately described by the Herschel-Bulkley model. Yield stress, flow behavior index, and consistency coefficient were significantly affected by temperature. The yield stress decreased exponentially with process temperature and ranged between 36.60 and 21.70 Pa. Apparent viscosity calculated through the Herschel-Bulkley model decreased with an increase in temperature. The Arrhenius model gave a good description of temperature effect on apparent viscosity of the pulp.

引用

页码：i / 10

页数：12

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