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Study of rheological properties of açai berry pulp: an analysis of its time-dependent behavior and the effect of temperature
Journal of Biological Physics ( IF 1.8 ) Pub Date : 2018-06-26 , DOI: 10.1007/s10867-018-9506-7 Henrique C B Costa 1, 2 , Fábio O Arouca 2 , Danylo O Silva 2 , Luiz Gustavo M Vieira 2
Journal of Biological Physics ( IF 1.8 ) Pub Date : 2018-06-26 , DOI: 10.1007/s10867-018-9506-7 Henrique C B Costa 1, 2 , Fábio O Arouca 2 , Danylo O Silva 2 , Luiz Gustavo M Vieira 2
Affiliation
The industry of açai-based products has been growing in the last few years. Knowledge about the physical properties of açai pulp, including its rheology, is essential to the optimization of industrial processes. This work presents the rheological behavior of açai berry pulp in relation to the effects of shear rate, temperature, and time of shearing. The entire study was carried out in the temperature range of 10–70 °C. Açai pulp showed a non-Newtonian, pseudoplastic, and time-dependent behavior. Four upward and backward shear rate cycles were evaluated, resulting in complex hysteresis loops, in which thixotropy and anti-thixotropy zones were observed. Downward flow curves could be satisfactorily represented by the Power-Law rheological model. The stress profiles as a function of shear rate obtained in the first upward curves suggest a breakdown of the initial fluid structure at low shear rates. Tests were also carried out at a constant shear rate of 20 s−1 and, in this case, the Weltman model of thixotropy satisfactorily fit the experimental data. The activation energy, which was calculated by the Arrhenius equation, was 29.0 kJ/mol. The achievements of this work may be useful to further studies about açai pulp rheology and may contribute to process design in the açai industry.
中文翻译:
巴西莓果肉流变特性的研究:分析其随时间变化的行为和温度的影响
过去几年,基于巴西莓的产品行业一直在增长。有关巴西莓果浆物理特性的知识,包括其流变学,对于优化工业流程至关重要。这项工作展示了与剪切速率、温度和剪切时间的影响相关的巴西莓果肉的流变行为。整个研究在10-70°C的温度范围内进行。Açai 纸浆表现出非牛顿、假塑性和时间依赖性行为。评估了四个向上和向后的剪切速率循环,导致复杂的滞后回线,其中观察到触变性和抗触变性区域。幂律流变模型可以令人满意地表示向下流动曲线。在第一条向上曲线中获得的作为剪切速率函数的应力分布表明初始流体结构在低剪切速率下破裂。测试也在 20 s-1 的恒定剪切速率下进行,在这种情况下,触变性的 Weltman 模型令人满意地拟合了实验数据。由阿伦尼乌斯方程计算的活化能为 29.0 kJ/mol。这项工作的成果可能有助于进一步研究 açai 纸浆流变学,并可能有助于 açai 行业的工艺设计。
更新日期:2018-06-26
中文翻译:
巴西莓果肉流变特性的研究:分析其随时间变化的行为和温度的影响
过去几年,基于巴西莓的产品行业一直在增长。有关巴西莓果浆物理特性的知识,包括其流变学,对于优化工业流程至关重要。这项工作展示了与剪切速率、温度和剪切时间的影响相关的巴西莓果肉的流变行为。整个研究在10-70°C的温度范围内进行。Açai 纸浆表现出非牛顿、假塑性和时间依赖性行为。评估了四个向上和向后的剪切速率循环,导致复杂的滞后回线,其中观察到触变性和抗触变性区域。幂律流变模型可以令人满意地表示向下流动曲线。在第一条向上曲线中获得的作为剪切速率函数的应力分布表明初始流体结构在低剪切速率下破裂。测试也在 20 s-1 的恒定剪切速率下进行,在这种情况下,触变性的 Weltman 模型令人满意地拟合了实验数据。由阿伦尼乌斯方程计算的活化能为 29.0 kJ/mol。这项工作的成果可能有助于进一步研究 açai 纸浆流变学,并可能有助于 açai 行业的工艺设计。