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Bulkley Model (bulkley + model)
Selected AbstractsThe effect of high pressure treatment on rheological characteristics and colour of mango pulpINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 8 2005Jasim Ahmed Summary The effect of high-pressure (HP) treatment (100,400 MPa for 15 or 30 min at 20 °C) on the rheological characteristics and colour of fresh and canned mango pulps was evaluated. Differences were observed in the rheological behaviour of fresh and canned mango pulps treated with HP. Shear stress,shear rate data of pulps were well described by the Herschel,Bulkley model. The consistency index (K) of fresh pulp increased with pressure level from 100 to 200 MPa while a steady decrease was noticed for canned pulp. For fresh pulp the flow behaviour index decreased with pressure treatment whereas an increasing trend was observed with canned pulp. Storage and loss moduli of treated fresh pulp with HP increased linearly with angular frequency up to 200 MPa for a treatment time of 30 min while a steady decreasing trend was found for processed pulp. No significant variation in colour was observed during pressure treatment. [source] Rheological behaviour and colour changes of ginger paste during storageINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2004Jasim Ahmed Summary Ginger paste was prepared from fresh ginger by addition of 8% common salt and citric acid. The paste was thermally processed and packed in glass, polyethyleneterephthalate or high-density-polyethylene containers and stored at 5 ± 1 and 25 ± 1 °C for 120 days. The rheological characteristics of the paste were studied by using a computer controlled rotational viscometer over the temperature range of 20,80 °C. Samples were subjected to a programmed shear rate, increasing linearly from 0 to 200 s,1 in 3 min, followed by a steady shear at 200 s,1 for 3 min and finally decreasing linearly from 200 to 0 s,1 in 3 min. Ginger paste exhibited pseudoplasticity with yield stress and flow adequately described by the Herschel,Bulkley model. The yield stress decreased exponentially with process temperature and ranged between 3.86 and 27.82 Pa. The flow behaviour index (n) varied between 0.66 and 0.82 over the temperature range. Both consistency index and apparent viscosity decreased with increase in temperature and the process activation energies were found to be in the range of 16.7 to 21.9 kJ mol,1. The effect of temperature was significant (P < 0.05) on the Hunter colour combination value of the paste during storage; however it was not affected by type of packaging material (P > 0.05). It is recommended that ginger paste is stored at 5 ± 1 °C in polyethyleneterephthalate or glass containers. [source] RHEOLOGICAL PROPERTIES OF CRYSTALLIZED HONEY PREPARED BY A NEW TYPE OF NUCLEIJOURNAL OF FOOD PROCESS ENGINEERING, Issue 4 2009YUE-WEN CHEN ABSTRACT Good spreadability is a highly desirable quality for crystallized honey used in product applications. In this study, we processed Taiwanese liquid litchi honey into crystallized honey by adding a new nuclei material, namely 0.1% (w/w) glucose powder, instead of the traditional 5,10% (w/w) natural nuclei. Rheological properties of the resulting product were determined during heating and cooling utilizing small amplitude oscillatory shear to assess spreadability. As the product was heated, it exhibited decreased consistency and improved fluidity (evidenced by decreasing storage modulus [G,] and loss modulus [G,] values) and three distinct regions within the G,curve ("softening,""crystalline plateau" and "melting"). As the product was cooled from 55 to 0C, moduli were lower than those obtained during heating, and the product did not exhibit the three G,curve regions across the temperature range. Therefore, we observed incomplete reversible crystallization and rheological properties during temperature migration. Flow properties of crystallized honey in the 0,25C temperature range could be successfully predicted using the Herschel,Bulkley model (R2 > 0.97). However, the product approached Newtonian flow behavior as temperatures neared the upper end of this range. Higher viscosity and lower yield stress were observed at temperatures below 15C. The crystallized honey developed for this study exhibited shear-thinning properties desirable in honey products intended to be spread. PRACTICAL APPLICATIONS Crystallized honey is traditionally prepared by introducing 5,10% natural nuclei into liquid honey. Our lab developed a new method that replaces the natural nuclei with glucose powder, which, at 0.1% (w/w), produces a good quality creamed honey that, in commercial production, offers the potential for significant production cost advantages. As crystallized honey is used in commercial/consumer applications as a spread, its dynamic rheology is of both academic and industrial interest. In this study, we discuss the physical properties of the crystallized honey developed using glucose powder to help better identify the factors and variables involved in honey spreadability and thus facilitate the development of better honey products with more desirable spreadability profiles. This study also provides a rheological properties and spreadability database for crystallized honey that reflects the range of temperature changes that can be expected to occur during normal product storage and use. [source] CFD Investigation of the Mixing of Yield-Pseudoplastic Fluids with Anchor ImpellersCHEMICAL ENGINEERING & TECHNOLOGY (CET), Issue 8 2009P. Prajapati Abstract The study was carried out to simulate the 3D flow domain in the mixing of pseudoplastic fluids possessing yield stress with anchor impellers, using a computational fluid dynamics (CFD) package. The multiple reference frames (MRF) technique was employed to model the rotation of the impellers. The rheology of the fluid was approximated using the Herschel,Bulkley model. To validate the model, the CFD results for the power consumption were compared to the experimental data. After the flow fields were calculated, the simulations for tracer homogenization were performed to simulate the mixing time. The effects of impeller speed, fluid rheology, and impeller geometry on power consumption, mixing time, and flow pattern were explored. The optimum values of c/D (impeller clearance to tank diameter) and w/D (impeller blade width to tank diameter) ratios were determined on the basis of minimum mixing time. [source] | ||||||||||