Hydraulic Characteristic of Collagen

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F15%3A43900588" target="_blank" >RIV/60461373:22330/15:43900588 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/68407700:21220/15:00233477 RIV/00027022:_____/15:#0000071

Výsledek na webu

<a href="http://www.agriculturejournals.cz/publishedArticles/CJFS/2015-33-5-479.pdf" target="_blank" >http://www.agriculturejournals.cz/publishedArticles/CJFS/2015-33-5-479.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Hydraulic Characteristic of Collagen

Popis výsledku v původním jazyce

The hysteresis of a hydraulic characteristic while pumping an aqueous solution of collagen through a pipe at gradually increasing and decreasing flow rates (hysteresis means that the pressure drop curve during increased flow rate is above the pressure drop during decreasing flow rate) was observed. The problem was initiated by industry and by demand for an on-line recording of rheological properties of collagenous material used for extrusion of collagen casings. The Herschel-Bulkley rheological model was capable to describe rheograms in a wide range of deformation rates; however it was not able to describe and explain the hysteresis. As a possible reason thixotropic properties were identified and the hydraulic characteristic was calculated using a thixotropic generalization of the Herschel-Bulkley model. The developed 1D numerical model can be applied for on-line modelling of transient flows of incompressible thixotropic food materials (startup flow) and at a limited range of flow rates it is also capable to describe the hysteresis of hydraulic characteristics.

Název v anglickém jazyce

Hydraulic Characteristic of Collagen

Popis výsledku anglicky

The hysteresis of a hydraulic characteristic while pumping an aqueous solution of collagen through a pipe at gradually increasing and decreasing flow rates (hysteresis means that the pressure drop curve during increased flow rate is above the pressure drop during decreasing flow rate) was observed. The problem was initiated by industry and by demand for an on-line recording of rheological properties of collagenous material used for extrusion of collagen casings. The Herschel-Bulkley rheological model was capable to describe rheograms in a wide range of deformation rates; however it was not able to describe and explain the hysteresis. As a possible reason thixotropic properties were identified and the hydraulic characteristic was calculated using a thixotropic generalization of the Herschel-Bulkley model. The developed 1D numerical model can be applied for on-line modelling of transient flows of incompressible thixotropic food materials (startup flow) and at a limited range of flow rates it is also capable to describe the hysteresis of hydraulic characteristics.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

JP - Průmyslové procesy a zpracování

OECD FORD obor

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Projekt

<a href="/cs/project/GA14-23482S" target="_blank" >GA14-23482S: Tepelné, elektrické a reologické vlastnosti kolagenní hmoty</a><br>

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Svazek periodika

33

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

479-485

Kód UT WoS článku

000361621700012

EID výsledku v databázi Scopus

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