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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

RHEOLOGY AND FLUID DYNAMIC OF EGG WHITE: EFFECT OF THIXOTROPY ON ENGINEERING DESIGN

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Author(s):
Polachini, Tiago Carregari ; Basso, Rodrigo Correa ; Telis-Romero, Javier
Total Authors: 3
Document type: Journal article
Source: Journal of Food Process Engineering; v. 40, n. 1 FEB 2017.
Web of Science Citations: 2
Abstract

The wide application of egg products by food industries reinforces the importance of dealing with egg white properties, such as thermophysical ones, for correct processing and equipment design. Therefore, rheological properties, density and pressure drops were studied from 0.5 to 53.4C, as well as their influence on the energy pump required in a hypothetical pipeline configuration. Egg white presented Power-Law behavior, with thixotropy. Consistency coefficient and apparent viscosity were estimated by an Arrhenius-type equation for downward and upward curves. Densities were obtained as a linear function of temperature. Fanning friction factors could be calculated and correlated with generalized Reynolds number. The use of Rabinowitsch-Mooney equation resulted in good similarity with the rheological behavior obtained using the rheometer. Different cases of pipeline simulation showed a deviation of until 2.8% in the required energy pump. (AU)

FAPESP's process: 13/09344-4 - DETERMINATION OF THE BEST PHYSICAL CONDITIONS OF HYDROLYSIS WITH POWER ULTRASOUND IN PEANUTS WASTE
Grantee:Tiago Carregari Polachini
Support type: Scholarships in Brazil - Master