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Type: Artigo de periódico
Title: Rheological properties and fluid dynamics of coffee extract
Author: Telis-Romero, J
Cabral, RAF
Gabas, AL
Telis, VRN
Abstract: The rheological behavior of coffee extract with different water contents (49 to 90%) was studied at a wide range of temperatures (274 to 365 K) using a concentric cylinder rheometer. The flow curves followed different models depending on the concentration and temperature level. Newtonian behavior was observed at high values of water content and temperature, changing to power law as these values were decreased. The Newtonian viscosity as well as the consistency and behavior index could be well correlated by functions simultaneously dependent on temperature and water content. The rheological parameters, together with experimental values of pressure loss in tube flow, were used to calculate friction factors. These showed to be in good agreement with those resulting from classical theoretical and empirical equations, thus confirming the reliability of the rheological measurements.
Country: EUA
Editor: Food Nutrition Press Inc
Citation: Journal Of Food Process Engineering. Food Nutrition Press Inc, v. 24, n. 4, n. 217, n. 230, 2001.
Rights: fechado
Identifier DOI: 10.1111/j.1745-4530.2001.tb00541.x
Date Issue: 2001
Appears in Collections:Unicamp - Artigos e Outros Documentos

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