Please use this identifier to cite or link to this item:
http://acervodigital.unesp.br/handle/11449/37839
- Title:
- Friction factors and rheological properties of orange juice
- Universidade Estadual Paulista (UNESP)
- Universidade Estadual de Londrina (UEL)
- 0260-8774
- The 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.
- 1-Apr-1999
- Journal of Food Engineering. Oxford: Elsevier B.V., v. 40, n. 1-2, p. 101-106, 1999.
- 101-106
- Elsevier B.V.
- http://dx.doi.org/10.1016/S0260-8774(99)00045-X
- Acesso restrito
- outro
- http://repositorio.unesp.br/handle/11449/37839
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