Study of rheology and friction factor of natural food hydrocolloid gels
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F17%3A43911129" target="_blank" >RIV/62156489:43210/17:43911129 - isvavai.cz</a>
Výsledek na webu
<a href="https://dx.doi.org/10.5219/735" target="_blank" >https://dx.doi.org/10.5219/735</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.5219/735" target="_blank" >10.5219/735</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Study of rheology and friction factor of natural food hydrocolloid gels
Popis výsledku v původním jazyce
Differences in the rheology and friction factor of natural food hydrocolloid gels were studied in this paper. The practical importance of the knowledge of the rheological parameters is quite evident. The experimental data were carried out using a concentric cylinder rotary viscometer. It was prepared 1% hydrocolloid solutions (hydrogels). Hydrogels of the natural gums extracted from the seeds of the plants and plant tubers have been used - carob gum (from the seeds of Ceratonia siliqua), guar gum (from the seeds of Cyamopsis tetragonoloba) and tara gum (from the seeds of Caesalpinia spinosa). Rheological behaviour has non-Newtonian pseudoplastic character and the flow curves were fitted using the Otswald - de Waele (power law) model and Herschel - Bulkley model. The hydrogels exhibit shear thinning behaviour. The meaning of the rheological parameters on the friction factors during flow of hydrocolloid gels in the tube has been shown. Information on time dependent behaviour of tested liquids has been also obtained. Time dependent curves were fitted by the Gaussian model. Preliminary results obtained for a constant shear rate showed the thixotropic and time-dependent behaviour of the hydrogels. These parameters can be especially used in much software dealing with a numerical simulation of the flow problems.
Název v anglickém jazyce
Study of rheology and friction factor of natural food hydrocolloid gels
Popis výsledku anglicky
Differences in the rheology and friction factor of natural food hydrocolloid gels were studied in this paper. The practical importance of the knowledge of the rheological parameters is quite evident. The experimental data were carried out using a concentric cylinder rotary viscometer. It was prepared 1% hydrocolloid solutions (hydrogels). Hydrogels of the natural gums extracted from the seeds of the plants and plant tubers have been used - carob gum (from the seeds of Ceratonia siliqua), guar gum (from the seeds of Cyamopsis tetragonoloba) and tara gum (from the seeds of Caesalpinia spinosa). Rheological behaviour has non-Newtonian pseudoplastic character and the flow curves were fitted using the Otswald - de Waele (power law) model and Herschel - Bulkley model. The hydrogels exhibit shear thinning behaviour. The meaning of the rheological parameters on the friction factors during flow of hydrocolloid gels in the tube has been shown. Information on time dependent behaviour of tested liquids has been also obtained. Time dependent curves were fitted by the Gaussian model. Preliminary results obtained for a constant shear rate showed the thixotropic and time-dependent behaviour of the hydrogels. These parameters can be especially used in much software dealing with a numerical simulation of the flow problems.
Klasifikace
Druh
J<sub>SC</sub> - Článek v periodiku v databázi SCOPUS
CEP obor
—
OECD FORD obor
21101 - Food and beverages
Návaznosti výsledku
Projekt
—
Návaznosti
S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2017
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Potravinárstvo
ISSN
1338-0230
e-ISSN
—
Svazek periodika
11
Číslo periodika v rámci svazku
1
Stát vydavatele periodika
SK - Slovenská republika
Počet stran výsledku
7
Strana od-do
203-209
Kód UT WoS článku
—
EID výsledku v databázi Scopus
2-s2.0-85020021736