Astolfi-Filho, Zailer [UNESP]Telis, Vânia Regina Nicoletti [UNESP]de Oliveira, Eduardo BasilioCoimbra, Jane Sélia dos ReisTelis-Romero, Javier [UNESP]2014-05-272014-05-272011-02-15Biochemical Engineering Journal, v. 53, n. 3, p. 260-265, 2011.1369-703Xhttp://hdl.handle.net/11449/72311The sugarcane juice is a relatively low-cost agricultural resource, abundant in South Asia, Central America and Brazil, with vast applications in producing ethanol biofuel. In that way, a good knowledge of the rheological properties of this raw material is of crucial importance when designing and optimizing unit operations involved in its processing. In this work, the rheological behavior of untreated (USCJ, 17.9 °Brix), clarified (CSCJ, 18.2 °Brix) and mixed (MSCJ, 18.0 °Brix) sugarcane juices was studied at the temperature range from 277K to 373K, using a cone-and-plate viscometer. These fluids were found to present a Newtonian behavior and their flow curves were well-fitted by the viscosity Newtonian model. Viscosity values lied within the range 5.0×10 -3Pas to 0.04×10 -3Pas in the considered temperature interval. The dependence of the viscosity on the temperature was also successfully modeled through an Arrhenius-type equation. In addition to the dynamic viscosity, experimental values of pressure loss in tube flow were used to calculate friction factors. The good agreement between predicted and measured values confirmed the reliability of the proposed equations for describing the flow behavior of the clarified and untreated sugarcane juices. © 2010 Elsevier B.V.260-265engBioprocessEthanolFriction factorRheological propertiesSugarcaneTemperatureAgricultural resourcesArrhenius-type equationBioprocessesCentral AmericaCone and plateDynamic viscositiesExperimental valuesFlow behaviorsFlow curvesFriction factorsNewtonian behaviorNewtonian modelPressure lossRheological behaviorsRheological propertySouth AsiaTemperature intervalsTemperature rangeTube flowUnit operationViscosity valueFluid dynamicsForestryFrictionTribologyViscosityWelding electrodesRheologychemical compositioncomputational fluid dynamicsflow kineticsfrictionfruit juicepriority journalreliabilitysugarcanetemperatureviscometryviscosityArtigo10.1016/j.bej.2010.11.004Acesso aberto2-s2.0-789514848492-s2.0-78951484849.pdf94570810881081680000-0002-2553-4629