| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 223545 | Journal of Food Engineering | 2013 | 8 Pages |
Rheological behavior of date syrup is an important factor affecting the efficiency of sugar production and refining processes such as boiling, crystallization, separation and pumping. A rotational viscometer was used to characterize the flow behavior of date syrup solution at four different temperatures (20 °C, 40 °C, 60 °C and 80 °C) and four concentrations (17, 24, 31 and 39 °Brix). The samples were subjected to a programmed shear rate increasing from 10 to 100 s−1 in 2 min, held constant at 100 s−1 for 10 min and linearly decreasing to 10 during 2 min. The power law model was fitted to shear stress vs. shear rate data to obtain the consistency coefficient (m) and the flow behavior index (n). Both m and n were sensitive to changes in temperature and concentration. The apparent viscosity increases with increasing concentration of date syrup and a decrease in temperature.
► Study the effect of the operations parameters on flow behavior of date syrup. ► Developed a mathematical model of apparent viscosity. ► The use of this model is mainly to design continuous production process of sugar.
