Flow Behaviour of Concentrated Orange Juice: Mathematical Treatment

Mizrahi, S.; Berk, Zeki

doi:10.1111/j.1745-4603.1972.tb00610.x

Cited by 88 publications

(63 citation statements)

References 7 publications

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“…Table I summarizes the viscoplastic flow models (Bingham, 1922;Casson, 1959;Herschel and Bulkley, 1926;Mizrahi and Berk, 1972;Heinz, 1959) adopted in this study and their flow characteristics. Here σ y is the yield stress of each model and k is the consistency index related to a high-shear limiting viscosity,η ∞ , as the shear rate is increased towards infinity.…”

Section: Applicability Of Viscoplastic Flow Modelsmentioning

confidence: 99%

Rheological evaluation of petroleum jelly as a base material in ointment and cream formulations: Steady shear flow behavior

Park

Song

2010

Arch. Pharm. Res.

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The objective of the present study is to systematically characterize a nonlinear rheological behavior of petroleum jelly (petrolatum) in steady shear flow fields correspondent to the spreading condition onto the human body. With this aim, using a strain-controlled rheometer, the steady shear flow properties of commercially available petroleum jelly have been measured at 37 degrees C (body temperature) over a wide range of shear rates. In this article, the shear rate dependence of steady shear flow behavior was reported from the experimentally obtained data. In particular, the existence of a yield stress and a non-Newtonian flow behavior were discussed in depth with a special emphasis on their importance in actual application onto the human body. In addition, several inelastic-viscoplastic flow models including a yield stress parameter were employed to make a quantitative description of the steady shear flow behavior, and then the applicability of these models was examined in detail. Main findings obtained from this study can be summarized as follows: (1) Petroleum jelly exhibits a finite magnitude of yield stress. The appearance of a yield stress is attributed to its three-dimensional network structure that can show a resistance to flow and plays an important role in determining a storage stability and sensory feature of the product. (2) Petroleum jelly demonstrates a pronounced non-Newtonian shear-thinning flow behavior which is well described by a power-law equation and may be interpreted by the disruption of a crystalline network under the influence of mechanical shear deformation. This rheological feature enhances sensory qualities of pharmaceutical and cosmetic products in which petroleum jelly is used as a base material during their actual usage. (3) The Casson, Mizrahi-Berk, Heinz-Casson and Herschel-Bulkley models are all applicable and have almost an equivalent ability to quantitatively describe the steady shear flow behavior of petroleum jelly whereas the Bingham model does not give a good validity. Among these flow models, the Herschel-Bulkley model provides the best applicability.

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Section: Applicability Of Viscoplastic Flow Modelsmentioning

confidence: 99%

Rheological evaluation of petroleum jelly as a base material in ointment and cream formulations: Steady shear flow behavior

Park

Song

2010

Arch. Pharm. Res.

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“…1,3,8,[12][13][14][15]17,18 In these works, some mathematical models have been used to describe flow behaviour of the samples.…”

Section: Introductionmentioning

confidence: 99%

A New Model to Describe Flow Behaviour of Concentrated Orange Juice

Falguera

Ibarz

2010

Food Biophysics

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The knowledge of rheological behaviour of juices and fruit derivatives is very useful both in the prediction of their stability and in process design, and it depends on the type of juice and on the raw material with which they are produced. Most of the equations that have been used to quantify flow behaviour describe the evolution of shear stress with the change of shear rate. Nevertheless, the essential variable in equipment design is viscosity. In this way, a mathematical model to easily describe the evolution of apparent viscosity of these non-Newtonian fluids with the shear rate would be very useful. In this work, a mathematical expression has been developed, fitted to experimental data and compared with the HerschelBulkley one. The obtained parameters with concentrated orange juice followed these trends: equilibrium apparent viscosity (η ∞ ) scarcely changed with temperature. Static apparent viscosity (η 0 ) decreased with increasing temperature, contrary to what happened with the flow behaviour constant k.

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“…Influence of temperature, concentration and shear rate on the rheological behavior of malay apple (Syzygium malaccense) juice Santos, P. H. et al in other pseudoplastic solvents (MIZRAHI;BERK, 1972). The Mizrahi-Berk model parameters are shown in Table 1.…”

Section: Rheological Measurements and Modelingmentioning

confidence: 99%

Influence of temperature, concentration and shear rate on the rheological behavior of malay apple (Syzygium malaccense) juice

Santos

Silva

Rodrigues

et al. 2016

Braz. J. Food Technol.

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Influence of temperature, concentration and shear rate on the rheological behavior of malay apple (Syzygium malaccense) juice Influência da temperatura, concentração e taxa de deformação no comportamento reológico do suco de jambo-vermelho (Syzygium malaccense) SummaryThe aim of this study was to evaluate the rheological behavior of malay apple, a traditional Amazonian fruit with high bioactive properties, at different temperatures and soluble solids concentrations. The experiments were carried out in a Brookfield R/S Plus rheometer with concentric cylinders geometry. Power Law, Herschel-Bulkley, Mizrahi-Berk, and Sisko rheological models were fitted to the experimental data. The malay apple juice (pulp and skin) showed a pseudoplastic behavior for all temperatures and concentrations with flow behavior indexes lower than 1. The temperature effect on the samples' apparent viscosity was analyzed by the Arrhenius equation. The activation energy increased with a decrease in the soluble solids concentration, showing that the lower the concentration, the greater the temperature influence on the apparent viscosity. The soluble solids effect was described by the exponential equation. The exponential factor increased with the temperature increasing, showing that the higher the temperature, the greater the effect of the soluble solids concentration on samples' apparent viscosity. Finally, a triparametric mathematical model combining temperature, concentration, and shear rate was proposed aiming to evaluate its effects on the samples' apparent viscosity and has accurately adjusted to the data with high correlation index R 2 .Keywords: Rheology; Malay apple; Temperature; Concentration; Shear rate. ResumoO objetivo deste estudo foi avaliar o comportamento reológico do suco de jambo-vermelho, uma tradicional fruta da região amazônica com elevadas propriedades bioativas, a diferentes temperaturas e concentrações de sólidos solúveis. Os experimentos foram realizados em um reômetro Brookfield R/S Plus, operando em geometria de cilindros concêntricos. Os modelos reológicos da Lei da Potência, Herschel-Bulkley, Mizrahi-Berk e Sisko foram utilizados para modelagem dos dados experimentais. O suco de jambo-vermelho (polpa e casca) apresentou comportamento pseudoplástico para todas as temperaturas e concentrações, com índice de comportamento de fluxo menor que 1. O efeito da temperatura na viscosidade aparente das amostras foi analisado pela equação de Arrhenius. A energia de ativação aumentou com a diminuição na concentração dos sólidos solúveis, atestando que, quanto menor a concentração, maior a influência da temperatura na viscosidade aparente. O efeito da concentração de sólidos solúveis foi descrito pela equação exponencial. O fator exponencial aumentou sob aumento da temperatura, atestando que, quanto maior for a temperatura, maior será o efeito dos sólidos solúveis na viscosidade aparente das amostras. Por fim, um modelo matemático triparamétrico, relacionando temperatura, concentração de sólidos solúveis e taxa de deformação ...

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Flow Behaviour of Concentrated Orange Juice: Mathematical Treatment

Cited by 88 publications

References 7 publications

Rheological evaluation of petroleum jelly as a base material in ointment and cream formulations: Steady shear flow behavior

Rheological evaluation of petroleum jelly as a base material in ointment and cream formulations: Steady shear flow behavior

A New Model to Describe Flow Behaviour of Concentrated Orange Juice

Influence of temperature, concentration and shear rate on the rheological behavior of malay apple (Syzygium malaccense) juice

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