期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 39, 期 4, 页码 427-431出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2005.02.011
关键词
pulp; araca; rheology; arrhenius
The temperature effect on rheological behavior of whole araca pulp was investigated in this work. The pulp was processed in a depulper with a 1.5 mm screen to obtain a uniform consistency. The rheological measurements were carried out in a concentric cylinder Brookfield rheometer, with a small sample adapter and spindle SC4-27, in a shear rate range of 2.80-70 s(-1). The whole pulp was properly described by the power law model and exhibited a shear thinning behavior. The viscosity decreased with an increase in temperature; however, the viscosity showed a tendency to increase at 60 degrees C. The Arrhenius model gave a good description of temperature effect on apparent viscosity of the pulp, where the activation energy (E-a) determined at a shear rate of 50 s(-1) was 11.03 kJ mol(-1). (C) 2005 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
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