Premium
FLOW BEHAVIOR of TOMATO SAUCE WITH OR WITHOUT PARTICULATES IN TUBE FLOW 1
Author(s) -
BHAMIDIPATI SATYANARAYANA,
SINGH RAKESH K.
Publication year - 1990
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1990.tb00055.x
Subject(s) - viscometer , particulates , viscosity , chemistry , thermodynamics , apparent viscosity , analytical chemistry (journal) , chromatography , organic chemistry , physics
Viscosity and density are two properties of fluids that are affected by temperature changes. the flow behavior of tomato sauce (7° and 14° Brix) in a tube viscometer was studied at varying concentrations of added particulates (2 and 5 wt%) at temperatures in the range of 70 to 95°C. the results indicate that the Power Law model described the flow behavior of the non‐Newtonian fluids better than the Casson model. the effects of temperature, concentration of carrier fluids and particulates on the flow behavior indices and viscosity was studied. the effect of temperature on the flow behavior index (n) and consistency index (K) were modeled as exponential relationships. the values of n and K for 7° Brix sauce ranged from 0.30 to 0.86 and 0.04 to 0.34, respectively. For the 14° Brix sauce these values were 0.27 to 0.53 and 0.20 to 0.60 respectively. the values of n decreased and K increased with increase in concentration of solids and particulates. the relative changes in K and n were lower for higher concentrations of solids and particulates. It was found that temperature had a greater effect on K than on n. The effects of temperature on viscosity was modeled as an Arrhenius type equation from which the activation energies were calculated. the combined effects of temperature, concentration of solids in the sauce and added particulates on apparent viscosity can be predicted by a nonlinear model.