کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10277619 | 464369 | 2013 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Modelling of rheological behaviour of soursop juice concentrates using shear rate-temperature-concentration superposition
ترجمه فارسی عنوان
مدلسازی رفتار رئولوژیکی کنسانتره آب سارسپ با استفاده از ابررسانای سرعت-دما-برش برشی
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کلمات کلیدی
رئوئولوژی، مدل سازی، قانون قدرت، منحنی کارشناسی ارشد، آب سارسپ کنسانتره می کند
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
چکیده انگلیسی
The effect of temperature and concentration on rheological behaviour of freeze dried soursop juice concentrates were investigated using a rheometer over a wide range of temperatures (10-70 °C) and concentrations (10-50 °Brix) at shear rates of 0-400 1/s. The Power law is the best fitted model to the rheological data due to the high value of coefficient of determination (R2 = 0.9989). The soursop juice concentrates exhibited shear thinning or pseudoplastic behaviour with n < 1. The consistency coefficients dependency on temperature and concentration were well described by Arrhenius relationship and exponential relationship respectively. The flow activation energy of soursop juice concentrates were 8.32-30.48 kJ/mol. The superposition technique with Power law model sufficiently modelled the overall rheological characteristics of soursop juice concentrates into a single master curve using shift factors based on double shifting steps with R2 = 0.9184. This technique also showed that the soursop juice concentrates increases in viscosity and pseudoplasticity behaviour with concentration.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 118, Issue 4, October 2013, Pages 380-386
Journal: Journal of Food Engineering - Volume 118, Issue 4, October 2013, Pages 380-386
نویسندگان
Meei Chien Quek, Nyuk Ling Chin, Yus Aniza Yusof,