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dc.contributor.authorTelis-Romero, J.-
dc.contributor.authorTelis, VRN-
dc.contributor.authorYamashita, F.-
dc.identifier.citationJournal of Food Engineering. Oxford: Elsevier B.V., v. 40, n. 1-2, p. 101-106, 1999.-
dc.description.abstractThe rheological behavior of Brazilian orange juice with different water content (0.34-0.73 w/w) was studied at a wide range of temperatures (0.5-62 degrees C) using a concentric cylinder viscometer. The results indicated that the juices behave as pseudoplastic fluids with yield stress, being represented by the Herschel-Bulkley model. The rheological parameters were fitted as functions of both temperature and water content in the tested range. Based on dimensional analysis it was proposed a modified Reynolds number (Re-M), which includes the Herschel-Bulkley parameters. Experimental data of friction factors during heating and cooling processes of orange juice in laminar flow through circular tubes could be well correlated as a function of Re-M. (C) 1999 Elsevier B.V. Ltd. All rights reserved.en
dc.publisherElsevier B.V.-
dc.sourceWeb of Science-
dc.titleFriction factors and rheological properties of orange juiceen
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.contributor.institutionUniversidade Estadual de Londrina (UEL)-
dc.description.affiliationUniv Estadual Paulista, Dept Engn & Technol Alimentos, BR-15054000 São Paulo, Brazil-
dc.description.affiliationUniv Estadual Londrina, Dept Tecnol Alimentos & Medicamentos, BR-86051900 Londrina, Parana, Brazil-
dc.description.affiliationUnespUniv Estadual Paulista, Dept Engn & Technol Alimentos, BR-15054000 São Paulo, Brazil-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofJournal of Food Engineering-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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