Modeling and Scaling of Food Dispersions

被引:2
|
作者
Samavati, Vahid [1 ]
Emam-Djomeh, Zahra [2 ]
Mohammadifar, Mohammad Amin [3 ]
机构
[1] Ramin Agr & Nat Resources Univ, Dept Food Sci & Technol, Ahvaz, Iran
[2] Univ Tehran, Fac Agr Engn & Technol, Dept Food Sci & Engn, Transfer Phenomena Lab, Tehran 14174, Iran
[3] Beheshti Univ Med Sci, Fac Nutr & Food Sci, Dept Food Sci, Tehran, Iran
关键词
Modeling; rheology; scaling; suspension; viscosity; IN-WATER EMULSIONS; XANTHAN GUM; RHEOLOGICAL PROPERTIES; MECHANICAL-PROPERTIES; FLOW BEHAVIOR; OIL; STABILITY;
D O I
10.1080/01932691.2012.681610
中图分类号
O64 [物理化学(理论化学)、化学物理学];
学科分类号
070304 ; 081704 ;
摘要
Scaling laws, determined by dimensional analysis, have been used to make experimental predictions of constitutive shear-flow rheology. This study aimed to scale and model the flow curves of various suspensions consisting of xanthan gum (0.5, 1wt%) and WPI (2, 4wt%), and to determine the best-scaling law and rheological model. The scaling methods were relative viscosity, Peclet number, and Reynolds number. When the apparent viscosity is reduced relative to the viscosity of the medium at zero-shear rate, a distinct reduced flow curve is obtained, regardless of xanthan and WPI concentrations. This study tough to develop a technique of simplifying complex non-Newtonian flow curves and, therefore, predicting the rheological flow curves and fluid mechanics when different modifiers are added to food suspensions. The flow behavior of all samples was successfully modeled with the power law, Ellis, and Cross models; the power law model best described the flow behavior of dispersions. Results showed that both G and G increased with xanthan and WPI. However, viscoelastic behavior was mainly governed by the xanthan gum content.
引用
收藏
页码:462 / 468
页数:7
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