Rheological properties of noncohesive apple dispersion with helical and vane impellers: effect of concentration and particle size

Journal of Food Process Engineering

Volumn 23, Issue 5, 2000, Pages 373-385

  Cantú Lozano, Denis ^a   Rao, M A ^b   Gasparetto, C A ^c  

^a UNIVERSIDAD VERACRUZANA   (Mexico)

^b School of Integrative Plant Science College of Agriculture and Life Sciences   (United States)

^c NONE

Author keywords

[No Author keywords available]

Indexed keywords

COMPOSITION EFFECTS; FRUITS; IMPELLERS; MATHEMATICAL MODELS; PARTICLE SIZE ANALYSIS; RHEOLOGY; SUSPENSIONS (FLUIDS); VISCOSITY; YIELD STRESS;

APPLE PULP SUSPENSIONS; CASSON VISCOSITY; FLOW BEHAVIOR INDEX; HELICAL RIBBON SCREW AGITATOR; PECLET NUMBER;

FOOD PROCESSING;

MALUS X DOMESTICA;

EID: 17544399754     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2000.tb00521.x     Document Type: Article

References (17)

1. BONGENAAR, J.J.T., KOSSEN, N.W.F., METZ, B. and MEIJBOOM, F.W. 1973. A method for characterizing the rheological properties of viscous fermentation broths. Biotech. Bioeng. 15, 201-206.
2. CANTÚ-LOZANO, D. 1995. Desenvolvimento e Utillização de um Agitador Helicoidal de Dupla Hêlice como Reômetro. (Development and Utilization of a Helicoidal Double Helix Agitator as a Rheometer, in Portuguese). Ph.D. Thesis in Food Engineering. Universidade Estadual de Campinas-UNICAMP, Campinas, Brazil.
3. CASTELL-PEREZ, M.E. and STEFFE, J.F. 1992. Using mixing to evaluate rheological properties. In Viscoelastic Properties of Foods, (M.A. Rao and J.F. Steffe, eds.) pp. 247-284, Elsevier Applied Science, New York.
4. DZUY, N.Q. and BOGER, D.V. 1985. Direct yield stress measurement with the vane method. J. Rheol. 29, 335-347.
5. GALINDO, E., NIENOW, A.W. and BADHAM, R.S. 1988. Mixing of simulated xanthan gum broths. In Bioreactor Fluids Dynamics, (R. King, ed.) pp. 65-78, Elsevier Applied Science Publishers, New York.
6. KIMBALL, L.B. and KERTESZ, Z.I. 1952. Practical determination of size distribution of suspended particles in macerated tomato products. Food Technol. 6, 68-71.
7. MARTÍNEZ-PADILLA, L.P., CORNEJO-ROMERO, L., CRUZ-CRUZ, C.M., JACQUEZ-HUACUJA, C.C. and BARBOSA-CÁNOVAS, G.V. 1999. Rheological characterization of a model suspension containing disc using three different geometries. J. Food Process Engineering 22, 55-79.
8. METZ, B., KOSSEN, N.W.F. and VAN SUIJDAM, J.C. 1979. The rheology of mould suspensions. In Advances in Biochemical Engineering, Vol. 11, (T.K. Ghose, A. Fiechter and N. Blakebrough, eds.) pp. 103-156, Springer Verlag, New York.
9. MICHAELS, A.S. and BOLGER, J.C. 1962. The plastic behavior of flocculated kaolin suspensions. Ind. Eng. Chem. Fundamentals 1, 153-162.
10. MISSAIRE, F., QIU, C-G. and RAO, M.A. 1990. Yield Stress of structured and unstructured food suspensions. J. Texture Studies 21, 479-490.
11. NAGATA, S. 1975. Flow patterns in agitated liquids. In Mixing: Principles and Applications, pp. 121-203, John Wiley, New York.
12. NIENOW, A.W. and ELSON, T.P. 1988. Aspects of mixing in rheologically complex fluids. Chem. Eng. Res. Des., London, 66, 5-15.
13. QIU, C-G. and RAO, M.A. 1988. Role of pulp content and particle size in yield stress of apple sauce. J. Food Sci. 53, 1165-1170.
14. RAO, M.A. 1975. Measurement of flow properties of food suspensions with mixer. J. Texture Studies 6, 533-539.
15. RAO, M.A. and COOLEY, H.J. 1984. Determination of effective shear rates in rotational viscometers with complex geometries. J. Texture Studies 15, 327-335.
16. RIEGER, F. and NOVAK, V. 1973. Power consumption of agitators in highly viscous nonNewtonian liquids. Trans. Institution of Chemical Engineers 51, 105-111.
17. YOO, B. and RAO, M.A. 1994. Effect of unimodal particle size and pulp content on rheological properties of tomato puree. J. Texture Studies 25, 421-436.