Logotipo do repositório
 

Publicação:
Friction factors and rheological properties of orange juice

Página do item simplificado
dc.contributor.authorTelis-Romero, J.
dc.contributor.authorTelis, VRN
dc.contributor.authorYamashita, F.
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade Estadual de Londrina (UEL)
dc.date.accessioned2014-05-20T15:27:55Z
dc.date.available2014-05-20T15:27:55Z
dc.date.issued1999-04-01
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.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.format.extent101-106
dc.identifierhttp://dx.doi.org/10.1016/S0260-8774(99)00045-X
dc.identifier.citationJournal of Food Engineering. Oxford: Elsevier B.V., v. 40, n. 1-2, p. 101-106, 1999.
dc.identifier.doi10.1016/S0260-8774(99)00045-X
dc.identifier.issn0260-8774
dc.identifier.lattes9457081088108168
dc.identifier.urihttp://hdl.handle.net/11449/37839
dc.identifier.wosWOS:000080289700013
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofJournal of Food Engineering
dc.relation.ispartofjcr3.197
dc.relation.ispartofsjr1,279
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.titleFriction factors and rheological properties of orange juiceen
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.
dspace.entity.typePublication
unesp.author.lattes9457081088108168
unesp.author.orcid0000-0002-2553-4629[2]
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentEngenharia e Tecnologia de Alimentos - IBILCEpt

Arquivos

Licença do Pacote

Agora exibindo 1 - 1 de 1
Imagem de Miniatura
Nome:
license.txt
Tamanho:
1.71 KB
Formato:
Item-specific license agreed upon to submission
Descrição:

Coleções

São José do Rio Preto - IBILCE - Instituto de Biociências, Letras e Ciências Exatas