The rheological behaviour vs. temperature of some italian food liquids has been determined using a capillary viscometer built on purpose. The products used were trebbiano wine, merlot wine, pilsen beer, orange juice (100%), skim milk, fat milk, soave grape must, maize oil and soybean oil. All these liquids exhibited newtonian flow. Temperature had a pronunced effect on viscosity. The magnitude of the viscosity decreased with increase in temperature. The Arrhenius model described well the effect of temperature on the viscosity with an average determination coefficient R2 of 0.987 and activation energies from 14100 to 20500 J/mol.
PROPRIETA' REOLOGICHE DI FLUIDI ALIMENTARI NEWTONIANI
FRISO, DARIO;
2004
Abstract
The rheological behaviour vs. temperature of some italian food liquids has been determined using a capillary viscometer built on purpose. The products used were trebbiano wine, merlot wine, pilsen beer, orange juice (100%), skim milk, fat milk, soave grape must, maize oil and soybean oil. All these liquids exhibited newtonian flow. Temperature had a pronunced effect on viscosity. The magnitude of the viscosity decreased with increase in temperature. The Arrhenius model described well the effect of temperature on the viscosity with an average determination coefficient R2 of 0.987 and activation energies from 14100 to 20500 J/mol.File in questo prodotto:
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