Modeling rheological of whey on function of shear rate, temperature and total solids concentration
The whey is the most abundant by-product of the dairy industry and its disposal in the environment without prior treatment is due to the lack of knowledge of its nutritional, physicochemical and phenomenological (rheological) characteristics of this by-product.The goal of this research was to study...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2018 |
| País: | México |
| Institución: | Universidad Nacional Autónoma de México |
| Repositorio: | Redalyc-UNAM |
| OAI Identifier: | oai:redalyc.org:605766523006 |
| Acceso en línea: | https://www.redalyc.org/articulo.oa?id=605766523006 https://www.redalyc.org/journal/6057/605766523006/ https://www.redalyc.org/journal/6057/605766523006/html/ https://www.redalyc.org/journal/6057/605766523006/605766523006.epub https://www.redalyc.org/journal/6057/605766523006/movil |
| Access Level: | acceso abierto |
| Palabra clave: | Ingeniería whey Bulkley Herschel shear rate temperature |
| Sumario: | The whey is the most abundant by-product of the dairy industry and its disposal in the environment without prior treatment is due to the lack of knowledge of its nutritional, physicochemical and phenomenological (rheological) characteristics of this by-product.The goal of this research was to study the rheological properties of whey as a function of temperature and concentration of total solids, for which viscous flow curves were developed in steady state with the increase in temperature (20 to 90°C) at different concentrations of total solids (25, 50, 75, 100%).The experimental data were measured with an Anton Paar MCR 301 rheometer and adjusted with the Rheoplus/32 V2. 81 software, obtaining the Herschel-Bulkley model as the rheological model that best describes the phenomenological behavior of whey.The results obtained showed that the whey is a non-Newtonian fluid with dilatant characteristics, where the viscosity increases with the increase in concentration and decreases with the increase in temperature. The design of factorial experiments 3k that allowed to determine the temperature as a factor of greater significant effect on the viscosity of the whey. |
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