Thixotropy of sweetened condensed milk applied to flow fluid dynamics analysis of cylindrical pipes

Detalhes bibliográficos
Autor(a) principal: Guimarães, Bianca [UNESP]
Data de Publicação: 2020
Outros Autores: Martins, Maria J. N. [UNESP], Flauzino, Rodrigo D. [UNESP], Basso, Rodrigo C., Telis Romero, Javier [UNESP]
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1111/jfpe.13397
http://hdl.handle.net/11449/200182
Resumo: Understanding the rheological behavior of fluids and the parameters related to flow fluid dynamics is important for better designing equipment and enhancing processes in the food industry. Thus, the objective of this study was to characterize the rheological behavior of sweetened condensed milk (SCM) in the temperature range of 278.15 to 343.15 K, investigate the friction factor in laminar flow for this fluid, and evaluate the correlation between the rheological behavior obtained from fluid dynamics data and that obtained from rheological assays. The rheological properties of the SCM were determined in triplicate using an AR 2000 controlled tension rotational rheometer with a parallel-plate and cone-and-plate geometry and the pressure drop measurement system consisting of stainless steel pipes connected to a 0.1 m3 stainless steel cylindrical tank. Pseudoplastic behavior with thixotropy was observed, and the friction factor in laminar flow diverged from the theoretical value, with a maximum relative deviation of 42.4% for the data in the descending curve. The maximum relative deviation between the calculated pressure drop and the experimental values was 36.8%. A satisfactory correlation was obtained between the SCM rheological behaviors obtained using rheometer data and pressure drop assays. Practical Applications: Sweetened condensed milk is one of the main products used in the production of sweets and desserts. Its production involves unity operations, for example, pumping and heat treatments. Correctly designing the equipment used in these operations, as well as enhancing the processing parameters, requires the understanding of fluid rheological behavior, specifically the changes induced when shear rates are applied to the fluid. In the present study, the correlation between the rheology of SCM indicated by fluid dynamics data obtained using a pipe and pumping system and the rheological parameters obtained via rheological tests using a rheometer was investigated to evaluate the behavior of this fluid during its flowing.
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spelling Thixotropy of sweetened condensed milk applied to flow fluid dynamics analysis of cylindrical pipesUnderstanding the rheological behavior of fluids and the parameters related to flow fluid dynamics is important for better designing equipment and enhancing processes in the food industry. Thus, the objective of this study was to characterize the rheological behavior of sweetened condensed milk (SCM) in the temperature range of 278.15 to 343.15 K, investigate the friction factor in laminar flow for this fluid, and evaluate the correlation between the rheological behavior obtained from fluid dynamics data and that obtained from rheological assays. The rheological properties of the SCM were determined in triplicate using an AR 2000 controlled tension rotational rheometer with a parallel-plate and cone-and-plate geometry and the pressure drop measurement system consisting of stainless steel pipes connected to a 0.1 m3 stainless steel cylindrical tank. Pseudoplastic behavior with thixotropy was observed, and the friction factor in laminar flow diverged from the theoretical value, with a maximum relative deviation of 42.4% for the data in the descending curve. The maximum relative deviation between the calculated pressure drop and the experimental values was 36.8%. A satisfactory correlation was obtained between the SCM rheological behaviors obtained using rheometer data and pressure drop assays. Practical Applications: Sweetened condensed milk is one of the main products used in the production of sweets and desserts. Its production involves unity operations, for example, pumping and heat treatments. Correctly designing the equipment used in these operations, as well as enhancing the processing parameters, requires the understanding of fluid rheological behavior, specifically the changes induced when shear rates are applied to the fluid. In the present study, the correlation between the rheology of SCM indicated by fluid dynamics data obtained using a pipe and pumping system and the rheological parameters obtained via rheological tests using a rheometer was investigated to evaluate the behavior of this fluid during its flowing.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Food Engineering and Technology Department at São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce)University Federal of Alfenas (Unifal) Institute of Science and TechnologyFood Engineering and Technology Department at São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce)CAPES: Finance Code 001CNPq: No. 308567/2017Universidade Estadual Paulista (Unesp)Institute of Science and TechnologyGuimarães, Bianca [UNESP]Martins, Maria J. N. [UNESP]Flauzino, Rodrigo D. [UNESP]Basso, Rodrigo C.Telis Romero, Javier [UNESP]2020-12-12T01:59:48Z2020-12-12T01:59:48Z2020-06-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1111/jfpe.13397Journal of Food Process Engineering, v. 43, n. 6, 2020.1745-45300145-8876http://hdl.handle.net/11449/20018210.1111/jfpe.133972-s2.0-85081741284Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengJournal of Food Process Engineeringinfo:eu-repo/semantics/openAccess2021-10-23T12:24:33Zoai:repositorio.unesp.br:11449/200182Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T15:52:04.700165Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Thixotropy of sweetened condensed milk applied to flow fluid dynamics analysis of cylindrical pipes
title Thixotropy of sweetened condensed milk applied to flow fluid dynamics analysis of cylindrical pipes
spellingShingle Thixotropy of sweetened condensed milk applied to flow fluid dynamics analysis of cylindrical pipes
Guimarães, Bianca [UNESP]
title_short Thixotropy of sweetened condensed milk applied to flow fluid dynamics analysis of cylindrical pipes
title_full Thixotropy of sweetened condensed milk applied to flow fluid dynamics analysis of cylindrical pipes
title_fullStr Thixotropy of sweetened condensed milk applied to flow fluid dynamics analysis of cylindrical pipes
title_full_unstemmed Thixotropy of sweetened condensed milk applied to flow fluid dynamics analysis of cylindrical pipes
title_sort Thixotropy of sweetened condensed milk applied to flow fluid dynamics analysis of cylindrical pipes
author Guimarães, Bianca [UNESP]
author_facet Guimarães, Bianca [UNESP]
Martins, Maria J. N. [UNESP]
Flauzino, Rodrigo D. [UNESP]
Basso, Rodrigo C.
Telis Romero, Javier [UNESP]
author_role author
author2 Martins, Maria J. N. [UNESP]
Flauzino, Rodrigo D. [UNESP]
Basso, Rodrigo C.
Telis Romero, Javier [UNESP]
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
Institute of Science and Technology
dc.contributor.author.fl_str_mv Guimarães, Bianca [UNESP]
Martins, Maria J. N. [UNESP]
Flauzino, Rodrigo D. [UNESP]
Basso, Rodrigo C.
Telis Romero, Javier [UNESP]
description Understanding the rheological behavior of fluids and the parameters related to flow fluid dynamics is important for better designing equipment and enhancing processes in the food industry. Thus, the objective of this study was to characterize the rheological behavior of sweetened condensed milk (SCM) in the temperature range of 278.15 to 343.15 K, investigate the friction factor in laminar flow for this fluid, and evaluate the correlation between the rheological behavior obtained from fluid dynamics data and that obtained from rheological assays. The rheological properties of the SCM were determined in triplicate using an AR 2000 controlled tension rotational rheometer with a parallel-plate and cone-and-plate geometry and the pressure drop measurement system consisting of stainless steel pipes connected to a 0.1 m3 stainless steel cylindrical tank. Pseudoplastic behavior with thixotropy was observed, and the friction factor in laminar flow diverged from the theoretical value, with a maximum relative deviation of 42.4% for the data in the descending curve. The maximum relative deviation between the calculated pressure drop and the experimental values was 36.8%. A satisfactory correlation was obtained between the SCM rheological behaviors obtained using rheometer data and pressure drop assays. Practical Applications: Sweetened condensed milk is one of the main products used in the production of sweets and desserts. Its production involves unity operations, for example, pumping and heat treatments. Correctly designing the equipment used in these operations, as well as enhancing the processing parameters, requires the understanding of fluid rheological behavior, specifically the changes induced when shear rates are applied to the fluid. In the present study, the correlation between the rheology of SCM indicated by fluid dynamics data obtained using a pipe and pumping system and the rheological parameters obtained via rheological tests using a rheometer was investigated to evaluate the behavior of this fluid during its flowing.
publishDate 2020
dc.date.none.fl_str_mv 2020-12-12T01:59:48Z
2020-12-12T01:59:48Z
2020-06-01
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1111/jfpe.13397
Journal of Food Process Engineering, v. 43, n. 6, 2020.
1745-4530
0145-8876
http://hdl.handle.net/11449/200182
10.1111/jfpe.13397
2-s2.0-85081741284
url http://dx.doi.org/10.1111/jfpe.13397
http://hdl.handle.net/11449/200182
identifier_str_mv Journal of Food Process Engineering, v. 43, n. 6, 2020.
1745-4530
0145-8876
10.1111/jfpe.13397
2-s2.0-85081741284
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Journal of Food Process Engineering
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
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