Rheological Behaviour of Bentonite—Apple Juice Dispersions

1994-2
Dik, Tunay
Show full item record
632
views
0
downloads
Rheological behavior of the bentonite-apple juice suspensions were experimentally determined within the range of the industrial clarification processes: shear rate 4.3 to 43.1 s-1, pH 4.0-5.0, temperature 10-50°C, bentonite concentration 0.66-2.66 g/L. The experimental data were described with the power law as: τ = Kγ1.56. Temperature effects on the consistency index K agreed with the Arrhenius expression. Although no trend was observed in variation of the Arrhenius model constants with bentonite concentration, these parameters agreed with the frequency factor-activation energy compensation relation.
Food Science, enthalpy-entropy compensation, concentrated orange juice, flow properties, temperature, stability, viscosity, proteins, storage
https://hdl.handle.net/11511/88530
LWT - Food Science and Technology
Technical Vocational School of Higher Education, Article

Suggestions

Effects of Bentonite Combinations and Gelatin on the Rheological Behaviour of Bentonite – Apple Juice Dispersions
Dik, Tunay; Özilgen, Mustafa (Elsevier BV, 1996-11)
Rheological behaviour of bentonite – apple juice suspensions were experimentally determined at 25°C, within the shear rate range of 4.3 to 43.1 s−1with 0.90, 1.33 and 2.66 g/L bentonite mixtures and 0 to 0.25 g/L (on dry basis) gelatin concentrations. The mixtures consisted of 100%, 80%, 60%, 40% 20% and 0% Ca-bentonite and balance Na-bentonite combinations. The experimental data were described with the power law as τ =Kγ.1.56. The consistency index was related to the calcium, sodium and gelatin concentrati...
KINETIC COMPENSATION DURING HOMOGENEOUS AND HETEROGENEOUS NUCLEATION OF ICE IN AQUEOUS SYSTEMS
OZILGEN, S; OZILGEN, M; REID, DS (Elsevier BV, 1994-01-01)
Homogeneous and heterogeneous nucleation rates of ice in aqueous systems are described in the literature with the equation J = A exp (B tau). There are a very large number of published data available for variation of the constants A and B with experimental conditions. Results of this study show that the parameters obtained in the experiments with differential scanning calorimeter and the microscopic technique may be described separately with an empirical compensation equation of the form In A = aB + b. The ...
Rheological characterization of polyethylene glycol based TiO2 nanofluids
YAPICI, KERİM; KEKLİKCİOĞLU ÇAKMAK, NEŞE; Ilhan, Naciye; Uludağ, Yusuf (2014-11-01)
Rheological characterization of TiO2 nanoparticle dispersions in polyethylene glycol (PEG 200) is presented over 1-10 wt% particle mass fraction range in terms of shear viscosity, thixotropy and linear viscoelasticity. A stress controlled rheometer fitted by a cone-and-plate system was employed for the rheological measurements between -10 degrees C and 40 degrees C. The non-linear viscoelastic experiments revealed that TiO2-PEG 200 nanofluid exhibits a shear thinning behavior when particle mass fraction exc...
Rheological characterization of tahin/pekmez (sesame paste/concentrated grape juice) blends
Arslan, Elif; Esin, Ali; Yener, Esra; Department of Food Engineering (2003)
The aim of this study was to determine the rheological properties of tahin/pekmez blends at different tahin concentrations (20-32%) and temperatures (35-65 C) by using a concentric cylinder rotational viscometer. Samples were sheared with seven different rotational speeds at an increasing order. The shear rates (0.75-63.9 s-1) were calculated by the Power-law Approximation method. Tahin/pekmez blends were found to exhibit non-Newtonian, shear thinning behavior at all temperatures and tahin concentrations. T...
Rheological characterization of tahin/pekmez (sesame paste/concentrated grape juice) blends
Arslan, E; Yener, Meryem Esra; Esin, A (2005-07-01)
Rheological properties of tahin/pekmez blends were determined at different tahin concentrations (20-32%) and temperatures (35-65 degrees C) by using a concentric cylinder rotational viscometer. Tahin/pekmez blends were found to exhibit non-Newtonian, shear thinning behavior at all temperatures and tahin concentrations. Apparent viscosity versus shear rate data was successfully fitted to the power-law model. The flow behavior index, n varied in the range of 0.7-0.85. The consistency coefficient, K, was in th...
Citation Formats
T. Dik, “Rheological Behaviour of Bentonite—Apple Juice Dispersions,” LWT - Food Science and Technology, pp. 55–58, 1994, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/88530.
METU IIS - Integrated Information Service open@metu.edu.tr