Apparent viscosity of espada mango pulp
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista Verde de Agroecologia e Desenvolvimento Sustentavel |
Texto Completo: | https://www.gvaa.com.br/revista/index.php/RVADS/article/view/5777 |
Resumo: | The rheological properties knowledge about food products is vital to the processes of equipment design and evaluation. The apparent viscosity of the pulps, for example, varies a lot during its processing, and it can preclude this processing with higher concentrations. Therefore, the objective of this work is to study the apparent viscosity behavior of espada mango pulp at temperatures of 15, 25, 35, 45 and 55° C and at concentrations of 20 and 16° Brix. The pulps apparent viscosity measurements were determined using an analog rotational viscometer, at different rotation speeds of the equipment (0,6; 1,5; 3,0; 6,0; 12; 30 and 60 rpm). All experiments were carried out in triplicate and, for calculation, it was used the average of the obtained values. The apparent viscosity of espada mango pulp tended to decrease with the increasing of rotation speed and temperature (in the studied concentrations). The espada mango pulp presented a behavior of a non-Newtonian fluid, of a pseudoplastic fluid. The equations adjusted to the experimental data of the espada mango pulp apparent viscosity can be used to estimate their apparent viscosity. |
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Apparent viscosity of espada mango pulpViscosidade aparente da polpa de manga espadaFluido pseudoplásticoViscosidade aparenteEnergia de ativaçãoPseudoplastic fluidApparent viscosityActivation energyThe rheological properties knowledge about food products is vital to the processes of equipment design and evaluation. The apparent viscosity of the pulps, for example, varies a lot during its processing, and it can preclude this processing with higher concentrations. Therefore, the objective of this work is to study the apparent viscosity behavior of espada mango pulp at temperatures of 15, 25, 35, 45 and 55° C and at concentrations of 20 and 16° Brix. The pulps apparent viscosity measurements were determined using an analog rotational viscometer, at different rotation speeds of the equipment (0,6; 1,5; 3,0; 6,0; 12; 30 and 60 rpm). All experiments were carried out in triplicate and, for calculation, it was used the average of the obtained values. The apparent viscosity of espada mango pulp tended to decrease with the increasing of rotation speed and temperature (in the studied concentrations). The espada mango pulp presented a behavior of a non-Newtonian fluid, of a pseudoplastic fluid. The equations adjusted to the experimental data of the espada mango pulp apparent viscosity can be used to estimate their apparent viscosity.O conhecimento das propriedades reológicas dos produtos alimentares é fundamental para os processos de concepção e avaliação de equipamentos. A viscosidade aparente das polpas, por exemplo, varia bastante durante o seu processamento a ponto de inviabilizar o seu processamento com maiores concentrações. Logo, o objetivo deste trabalho foi estudar o comportamento da viscosidade aparente da polpa de manga espada nas temperaturas de 15, 25, 35, 45 e 55 ºC e nas concentrações de 20 e 16 ºBrix. As medidas das viscosidades aparentes das polpas foram determinadas utilizando um viscosímetro rotativo analógico, em diferentes velocidades de rotação do equipamento (0,6, 1,5, 3,0; 6,0; 12; 30 e 60 rpm). Todos os experimentos foram realizados em triplicatas e, para o cálculo, foi utilizada a média dos valores obtidos. A viscosidade aparente da polpa de manga espada tendeu a diminuir com o aumento da velocidade de rotação e temperatura (nas concentrações estudadas). As polpas de manga espada apresentaram comportamento de um fluido não-newtoniano do tipo pseudoplástico. As equações ajustadas aos dados experimentais das viscosidades aparentes da polpa de manga espada podem ser usadas para estimar a viscosidade aparente da polpa de manga espada.Editora Verde2019-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlapplication/pdfhttps://www.gvaa.com.br/revista/index.php/RVADS/article/view/577710.18378/rvads.v14i1.5777Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 14 No. 1 (2019); 99 - 103Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 14 Núm. 1 (2019); 99 - 103Revista Verde de Agroecologia e Desenvolvimento Sustentável; v. 14 n. 1 (2019); 99 - 1031981-8203reponame:Revista Verde de Agroecologia e Desenvolvimento Sustentavelinstname:Grupo Verde de Agroecologia e Abelhas (GVAA)instacron:GVAAporhttps://www.gvaa.com.br/revista/index.php/RVADS/article/view/5777/6009https://www.gvaa.com.br/revista/index.php/RVADS/article/view/5777/6010Copyright (c) 2019 Relyson Gabriel Medeiros de Oliveira et al.info:eu-repo/semantics/openAccessOliveira, Relyson Gabriel MedeirosLopes, Carlos Cesar BezerraMelo, Joao Carlos SoaresCosta, Carlos Helaidio ChavesBadaro, Adair Divino Silva2021-06-14T13:13:44Zoai:ojs.gvaa.com.br:article/5777Revistahttps://www.gvaa.com.br/revista/index.php/RVADS/PUBhttps://www.gvaa.com.br/revista/index.php/RVADS/oairvadsgvaa@gmail.com || patriciomaracaja@gmail.com || revistaverde1@gmail.com || suporte@antsoft.com.br1981-82031981-8203opendoar:2024-03-06T12:59:28.126712Revista Verde de Agroecologia e Desenvolvimento Sustentavel - Grupo Verde de Agroecologia e Abelhas (GVAA)false |
dc.title.none.fl_str_mv |
Apparent viscosity of espada mango pulp Viscosidade aparente da polpa de manga espada |
title |
Apparent viscosity of espada mango pulp |
spellingShingle |
Apparent viscosity of espada mango pulp Oliveira, Relyson Gabriel Medeiros Fluido pseudoplástico Viscosidade aparente Energia de ativação Pseudoplastic fluid Apparent viscosity Activation energy |
title_short |
Apparent viscosity of espada mango pulp |
title_full |
Apparent viscosity of espada mango pulp |
title_fullStr |
Apparent viscosity of espada mango pulp |
title_full_unstemmed |
Apparent viscosity of espada mango pulp |
title_sort |
Apparent viscosity of espada mango pulp |
author |
Oliveira, Relyson Gabriel Medeiros |
author_facet |
Oliveira, Relyson Gabriel Medeiros Lopes, Carlos Cesar Bezerra Melo, Joao Carlos Soares Costa, Carlos Helaidio Chaves Badaro, Adair Divino Silva |
author_role |
author |
author2 |
Lopes, Carlos Cesar Bezerra Melo, Joao Carlos Soares Costa, Carlos Helaidio Chaves Badaro, Adair Divino Silva |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Oliveira, Relyson Gabriel Medeiros Lopes, Carlos Cesar Bezerra Melo, Joao Carlos Soares Costa, Carlos Helaidio Chaves Badaro, Adair Divino Silva |
dc.subject.por.fl_str_mv |
Fluido pseudoplástico Viscosidade aparente Energia de ativação Pseudoplastic fluid Apparent viscosity Activation energy |
topic |
Fluido pseudoplástico Viscosidade aparente Energia de ativação Pseudoplastic fluid Apparent viscosity Activation energy |
description |
The rheological properties knowledge about food products is vital to the processes of equipment design and evaluation. The apparent viscosity of the pulps, for example, varies a lot during its processing, and it can preclude this processing with higher concentrations. Therefore, the objective of this work is to study the apparent viscosity behavior of espada mango pulp at temperatures of 15, 25, 35, 45 and 55° C and at concentrations of 20 and 16° Brix. The pulps apparent viscosity measurements were determined using an analog rotational viscometer, at different rotation speeds of the equipment (0,6; 1,5; 3,0; 6,0; 12; 30 and 60 rpm). All experiments were carried out in triplicate and, for calculation, it was used the average of the obtained values. The apparent viscosity of espada mango pulp tended to decrease with the increasing of rotation speed and temperature (in the studied concentrations). The espada mango pulp presented a behavior of a non-Newtonian fluid, of a pseudoplastic fluid. The equations adjusted to the experimental data of the espada mango pulp apparent viscosity can be used to estimate their apparent viscosity. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.gvaa.com.br/revista/index.php/RVADS/article/view/5777 10.18378/rvads.v14i1.5777 |
url |
https://www.gvaa.com.br/revista/index.php/RVADS/article/view/5777 |
identifier_str_mv |
10.18378/rvads.v14i1.5777 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.gvaa.com.br/revista/index.php/RVADS/article/view/5777/6009 https://www.gvaa.com.br/revista/index.php/RVADS/article/view/5777/6010 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2019 Relyson Gabriel Medeiros de Oliveira et al. info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2019 Relyson Gabriel Medeiros de Oliveira et al. |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html application/pdf |
dc.publisher.none.fl_str_mv |
Editora Verde |
publisher.none.fl_str_mv |
Editora Verde |
dc.source.none.fl_str_mv |
Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 14 No. 1 (2019); 99 - 103 Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 14 Núm. 1 (2019); 99 - 103 Revista Verde de Agroecologia e Desenvolvimento Sustentável; v. 14 n. 1 (2019); 99 - 103 1981-8203 reponame:Revista Verde de Agroecologia e Desenvolvimento Sustentavel instname:Grupo Verde de Agroecologia e Abelhas (GVAA) instacron:GVAA |
instname_str |
Grupo Verde de Agroecologia e Abelhas (GVAA) |
instacron_str |
GVAA |
institution |
GVAA |
reponame_str |
Revista Verde de Agroecologia e Desenvolvimento Sustentavel |
collection |
Revista Verde de Agroecologia e Desenvolvimento Sustentavel |
repository.name.fl_str_mv |
Revista Verde de Agroecologia e Desenvolvimento Sustentavel - Grupo Verde de Agroecologia e Abelhas (GVAA) |
repository.mail.fl_str_mv |
rvadsgvaa@gmail.com || patriciomaracaja@gmail.com || revistaverde1@gmail.com || suporte@antsoft.com.br |
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1798948091598995456 |