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dc.contributor.authorGratao, A. C. A.
dc.contributor.authorSilveira, V.
dc.contributor.authorTelis-Romero, J.
dc.date.accessioned2014-05-20T15:23:47Z
dc.date.available2014-05-20T15:23:47Z
dc.date.issued2007-02-01
dc.identifierhttp://dx.doi.org/10.1016/j.jfoodeng.2006.01.006
dc.identifier.citationJournal of Food Engineering. Oxford: Elsevier B.V., v. 78, n. 4, p. 1343-1354, 2007.
dc.identifier.issn0260-8774
dc.identifier.urihttp://hdl.handle.net/11449/34494
dc.description.abstractLaminar axial flow of a pseudoplastic fluid food (soursop, juice) in annular ducts has been experimentally investigated. In the first part of the manuscript, the rheological behavior of soursop juice, being essential for the annular flow analysis, was completely determined from 9.3 to 49.4 degrees Brix and temperatures from 0.4 degrees C to 68.8 degrees C, using a rotational rheometer equipped with coaxial cylinders. In order to test the adequacy of the rheology results, pressure loss data in the laminar pipe flow were collected and then experimental and theoretical friction factors were compared, showing excellent agreement, which indicated the reliability of the Power-Law model for describing the soursop juices. In the second part, pressure loss in annular regions was measured and used to estimate friction factors, which were then compared to those resulted from analytical and semi-analytical equations. The principal contributions of this article are to provide a review on the determination of friction factors-Reynolds number of pseudoplastic fluids in annuli, and also supply extensive new experimental data on the rheological properties and pressure loss of an important shear-thinning fluid food, which is of particular interest for the food engineering process design. (c) 2006 Elsevier Ltd. All rights reserved.en
dc.format.extent1343-1354
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofJournal of Food Engineering
dc.sourceWeb of Science
dc.subjectsoursop juicept
dc.subjectRheologypt
dc.subjectpower-lawpt
dc.subjectfriction factorpt
dc.subjectlaminar flowpt
dc.subjectconcentric annulipt
dc.titleLaminar flow of soursop juice through concentric annuli: Friction factors and rheologyen
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade Estadual de Campinas (UNICAMP)
dc.description.affiliationUniv Estadual Paulista, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Jose do Rio Preto, SP, Brazil
dc.description.affiliationUniv Estadual Campinas, Fac Engn Alimentos, Dept Engn Alimentos, BR-13083862 Campinas, SP, Brazil
dc.description.affiliationUnespUniv Estadual Paulista, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Jose do Rio Preto, SP, Brazil
dc.identifier.doi10.1016/j.jfoodeng.2006.01.006
dc.identifier.wosWOS:000241136300031
dc.rights.accessRightsAcesso restrito
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
dc.relation.ispartofjcr3.197
dc.relation.ispartofsjr1,279
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