Publicação: Rheological properties and fluid dynamics of egg yolk
Carregando...
Data
Orientador
Coorientador
Pós-graduação
Curso de graduação
Título da Revista
ISSN da Revista
Título de Volume
Editor
Elsevier B.V.
Tipo
Artigo
Direito de acesso
Acesso restrito
Resumo
The 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.
Descrição
Palavras-chave
pseudoplastic, power law model, non-Newtonian fluid, friction factor
Idioma
Inglês
Como citar
Journal of Food Engineering. Oxford: Elsevier B.V., v. 74, n. 2, p. 191-197, 2006.
