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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/33996
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dc.contributor.authorTelis-Romero, J.-
dc.contributor.authorThomaz, CEP-
dc.contributor.authorBernardi, M.-
dc.contributor.authorTelis, VRN-
dc.contributor.authorGabas, A. L.-
dc.date.accessioned2014-05-20T15:23:09Z-
dc.date.accessioned2016-10-25T17:57:01Z-
dc.date.available2014-05-20T15:23:09Z-
dc.date.available2016-10-25T17:57:01Z-
dc.date.issued2006-05-01-
dc.identifierhttp://dx.doi.org/10.1016/j.jfoodeng.2005.01.044-
dc.identifier.citationJournal of Food Engineering. Oxford: Elsevier B.V., v. 74, n. 2, p. 191-197, 2006.-
dc.identifier.issn0260-8774-
dc.identifier.urihttp://hdl.handle.net/11449/33996-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/33996-
dc.description.abstractThe 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.en
dc.format.extent191-197-
dc.language.isoeng-
dc.publisherElsevier B.V.-
dc.sourceWeb of Science-
dc.subjectpseudoplasticpt
dc.subjectpower law modelpt
dc.subjectnon-Newtonian fluidpt
dc.subjectfriction factorpt
dc.titleRheological properties and fluid dynamics of egg yolken
dc.typeoutro-
dc.contributor.institutionUniversidade de São Paulo (USP)-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationUSP, Fac Zootecn & Engn Alimentos, BR-13635900 Pirassununga, SP, Brazil-
dc.description.affiliationUNESP, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Jose do Rio Preto, SP, Brazil-
dc.description.affiliationUnespUNESP, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Jose do Rio Preto, SP, Brazil-
dc.identifier.doi10.1016/j.jfoodeng.2005.01.044-
dc.identifier.wosWOS:000234528800004-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofJournal of Food Engineering-
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