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Rheology of acid suspensions containing cassava bagasse: Effect of biomass loading, acid content and temperature

dc.contributor.authorPolachini, Tiago Carregari [UNESP]
dc.contributor.authorMulet, Antonio
dc.contributor.authorCárcel, Juan A.
dc.contributor.authorTelis-Romero, Javier [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversitat Politècnica de València (UPV)
dc.date.accessioned2019-10-06T16:34:27Z
dc.date.available2019-10-06T16:34:27Z
dc.date.issued2019-09-01
dc.description.abstractUnderstanding the characterization and rheological behavior of acid suspensions of cassava bagasse provides essential information for the design of conversion processes. Samples with different cassava bagasse concentrations (0–10% w∙w−1), phosphoric acid (0–10% w∙w−1) at temperatures between 278.13 and 318.13 K were submitted to steady-state flow over a wide range of shear rates (1–265 s−1). The biomass particles had considerable residual starch (~50% db), low lignin content and adequate particle size (<200 μm) for the conversion process. Flow curves were well-fitted to the Herschel-Bulkley model, presenting a Newtonian domain at low solids and acid content and a non-Newtonian behavior with noticeable yield stress and shear-thinning characteristic (n < 1) at above 6% of cassava bagasse. Resistance to flow increased as the solids loading and acid content increased. Temperature dependence could be expressed as a function of an Arrhenius-type equation with good accuracy of fit.en
dc.description.affiliationFood Engineering and Technology Department São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto
dc.description.affiliationGrupo de Análisis y Simulación de Procesos Agroalimentarios (ASPA) Departamento de Tecnología de Alimentos Universitat Politècnica de València (UPV)
dc.description.affiliationUnespFood Engineering and Technology Department São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description.sponsorshipIdFAPESP: 2017/06518-2
dc.description.sponsorshipIdCAPES: 88881.132626/2016-01
dc.format.extent271-280
dc.identifierhttp://dx.doi.org/10.1016/j.powtec.2019.05.086
dc.identifier.citationPowder Technology, v. 354, p. 271-280.
dc.identifier.doi10.1016/j.powtec.2019.05.086
dc.identifier.issn1873-328X
dc.identifier.issn0032-5910
dc.identifier.scopus2-s2.0-85067193495
dc.identifier.urihttp://hdl.handle.net/11449/189241
dc.language.isoeng
dc.relation.ispartofPowder Technology
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectApparent viscosity
dc.subjectArrhenius-type equation
dc.subjectHerschel-Bulkley model
dc.subjectLignocellulose
dc.subjectResidual starch
dc.subjectShear-thinning
dc.titleRheology of acid suspensions containing cassava bagasse: Effect of biomass loading, acid content and temperatureen
dc.typeArtigo
dspace.entity.typePublication
unesp.author.orcid0000-0002-5012-6416 0000-0002-5012-6416[1]
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentEngenharia e Tecnologia de Alimentos - IBILCEpt

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