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Density, thermal expansion coefficient, and rheological behaviour of meat extract under different temperatures and solids concentrations
Author(s) -
Polachini Tiago C.,
Betiol Lilian F. L.,
Bastos Maurício G.,
Telis Vânia R. N.,
de Souza Ana C.,
TelisRomero Javier
Publication year - 2016
Publication title -
the canadian journal of chemical engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.404
H-Index - 67
eISSN - 1939-019X
pISSN - 0008-4034
DOI - 10.1002/cjce.22468
Subject(s) - rheology , thermal expansion , thermodynamics , arrhenius equation , viscosity , chemistry , total dissolved solids , materials science , activation energy , organic chemistry , physics , environmental engineering , engineering
Meat extract is a product with a high aggregated value obtained by concentrating cooking broth from meat products. To optimize project design and processing, we determined experimental values of the density and rheological behaviour of meat extract. We evaluated the influences of temperature and solids concentration on the studied parameters. Different concentrations and temperatures were selected based on the main processing steps, ranging from 0–60 g soluble solids /100 g solution and 2–98 °C. The model best fitted to density was derived and a thermodynamic relation was applied to calculate the thermal expansion coefficient. Meat extract density had a linear dependence on temperature and quadratic dependence on solids content, while the thermal expansion coefficient remained approximately constant at 5.33 × 10 −4 m 3 · m −3 · K −1 . Concerning rheological analyses, meat extract had Newtonian behaviour from 1.5–20 g soluble solids /100 g solution at the temperature range studied. From 30–60 g soluble solids /100 g solution , the Power‐Law model was better fitted to the data and the consistency coefficient and flow behaviour index could be calculated. Both parameters were sensitive to changes in temperature and concentration. Apparent viscosity increased with increasing the meat extract concentration and lowering the temperature. The dependence of rheological parameters on temperature was expressed through an Arrhenius‐type equation.