RHEOLOGICAL CHARACTERIZATION of SUSPENSIONS of SUCROSE CRYSTALS IN SATURATED SUCROSE SOLUTIONS

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dc.contributor.authorDe Souza, Ana Cristina [UNESP]
dc.contributor.authorTelis-Romero, Javier [UNESP]
dc.contributor.authorNicoletti Telis, Vania Regina [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T14:02:00Z
dc.date.available2014-05-20T14:02:00Z
dc.date.issued2010-12-01
dc.description.abstractSuspensions formed by saturated sucrose solutions were analyzed at different temperatures (0 <= T <= 65C) and with different added fractions (0.005 <= phi <= 0.40) of known size sucrose crystals (0.163 <= d(p) <= 1.26 mm). Saturated sucrose solutions, taken as the suspension dispersant mean, were rheologically characterized using a concentric-cylinder rheometer and showed Newtonian behavior. The crystal suspensions were rheologically evaluated by using a mixer-type rheometer constituting an anchor impeller coupled to a rotational rheometer, also known as a mixer-type rheometer. The studied crystal suspensions also showed Newtonian behavior. Theoretical and semiempirical models were used to describe the correlation between suspension relative viscosity and crystal volumetric fraction. The best results were obtained using the Krieger and Dougherty, and the Mooney model, resulting in values of intrinsic viscosity, (eta), and maximum packing fraction, phi(m), compatible with data reported for coarse concentrated suspensions of nonspherical particles.en
dc.description.affiliationUNESP, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Jose do Rio Preto, SP, Brazil
dc.description.affiliationUnespUNESP, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Jose do Rio Preto, SP, Brazil
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipIdFAPESP: 02/06838-1
dc.description.sponsorshipIdFAPESP: 03/05802-6
dc.description.sponsorshipIdFAPESP: 04/12620-4
dc.format.extent992-1009
dc.identifierhttp://dx.doi.org/10.1111/j.1745-4530.2008.00320.x
dc.identifier.citationJournal of Food Process Engineering. Malden: Wiley-blackwell Publishing, Inc, v. 33, n. 6, p. 992-1009, 2010.
dc.identifier.doi10.1111/j.1745-4530.2008.00320.x
dc.identifier.issn0145-8876
dc.identifier.lattes9457081088108168
dc.identifier.orcid0000-0002-2553-4629
dc.identifier.urihttp://hdl.handle.net/11449/21862
dc.identifier.wosWOS:000284963700002
dc.language.isoeng
dc.publisherWiley-Blackwell Publishing, Inc
dc.relation.ispartofJournal of Food Process Engineering
dc.relation.ispartofjcr1.955
dc.relation.ispartofsjr0,465
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.titleRHEOLOGICAL CHARACTERIZATION of SUSPENSIONS of SUCROSE CRYSTALS IN SATURATED SUCROSE SOLUTIONSen
dc.typeResumo
dcterms.licensehttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dcterms.rightsHolderWiley-blackwell Publishing, Inc
unesp.author.lattes9457081088108168
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE