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International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong

12 Issues per year

IMPACT FACTOR 2016: 0.685

CiteScore 2016: 0.73

SCImago Journal Rank (SJR) 2016: 0.293
Source Normalized Impact per Paper (SNIP) 2016: 0.391

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Volume 2, Issue 1 (Mar 2006)


Rheological Properties of Butia Pulp

Charles Windson Isidoro Haminiuk / Maria-Rita Sierakowski / Giselle Maria Maciel / José Raniere Mazile Bezerra Vidal / Ivanise Guilherme Branco / Maria Lucia Masson
Published Online: 2006-03-18 | DOI: https://doi.org/10.2202/1556-3758.1039

Rheological parameters of Butia pulp were determined at different temperatures using a concentric cylinder Haake Rotovisco rheometer, model RV-20, with measurement system ZA-30. Butia pulp was found to exhibit non-Newtonian, pseudoplastic behavior at all temperatures and the rheological parameters were adequately described by the Herschel-Bulkley model. Yield stress, flow behavior index, and consistency coefficient were significantly affected by temperature. The yield stress decreased exponentially with process temperature and ranged between 36.60 and 21.70 Pa. Apparent viscosity calculated through the Herschel-Bulkley model decreased with an increase in temperature. The Arrhenius model gave a good description of temperature effect on apparent viscosity of the pulp.

Keywords: Rheological behavior; Butia pulp; Arrhenius; Apparent viscosity

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Published Online: 2006-03-18

Citation Information: International Journal of Food Engineering, ISSN (Online) 1556-3758, DOI: https://doi.org/10.2202/1556-3758.1039.

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