Rheological characterization of blackberry pulp.

CWI Haminiuk, MR Sierakowski, DR Izidoro… - 2006 - cabidigitallibrary.org
2006cabidigitallibrary.org
The effect of temperature on the rheological behaviour of whole blackberry pulp (Rubus spp)
was determined, with temperatures ranging from 10° C to 60° C. The whole pulp was
adequately described by the Herschel-Bulkley model and exhibited shear thinning
behaviour, whereas decreases in the apparent viscosity and consistency coefficient
occurred as the temperature increased, as expected for a fruit pulp. No defined tendency
was observed with respect to the yield stress and flow behaviour index. The Arrhenius …
Abstract
The effect of temperature on the rheological behaviour of whole blackberry pulp (Rubus spp) was determined, with temperatures ranging from 10°C to 60°C. The whole pulp was adequately described by the Herschel-Bulkley model and exhibited shear thinning behaviour, whereas decreases in the apparent viscosity and consistency coefficient occurred as the temperature increased, as expected for a fruit pulp. No defined tendency was observed with respect to the yield stress and flow behaviour index. The Arrhenius model gave a good description of the effect of temperature on the apparent viscosity of the pulp and the Ea (activation energy) determined at a shear rate of 50 s-1 was 18.27 kJmol-1.
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