{"title":"脱水蔓越莓悬浮液的流变行为:温度和固体浓度对卡森模型参数的影响分析","authors":"Ígor Henrique de Mello Rodrigues Ciolin, Daiane Cristina Lenhard, Carolina Castilho Garcia","doi":"10.4025/actascitechnol.v45i1.63807","DOIUrl":null,"url":null,"abstract":"Dehydrated cranberries (Vaccinium macrocarpon) are dried fruits known for their high antioxidant potential. Changes in their mechanical and rheological properties occur when cranberries are exposed to certain conditions, such as drying or immersion in a liquid medium (rehydration). To evaluate the rheological behavior of solid suspensions made from dehydrated cranberries, the effects of different temperatures and concentrations of dissolved solids were evaluated using a factorial experimental design (22) with three replications at the center point. Five models were used to investigate the suspensions' flow behavior: Ostwald de Waelle, Newton, Herschel-Bulkley, Casson, and Bingham. The rheometry of the suspensions showed that the fluids presented non-Newtonian behavior, with a satisfactory fit for the Casson model (R² > 0.94) in all evaluated temperature and concentration ranges. Furthermore, the effects of temperature and solid concentration of cranberry suspensions on the rheological parameters of the fitted model, Casson's initial shear stress (K0c), and Casson's plastic viscosity (Kc) were evaluated. From the response and the contour surfaces, it was found that increasing the concentration of the suspension above 20% resulted in higher initial shear stress, which was influenced by temperature, whose increase resulted in a significant reduction in the shear stress at a concentration of 30%. The plastic viscosity (Kc) was highly influenced by the solid’s concentration, and higher temperatures caused a decrease in the value of this parameter. So, the highest value of plastic viscosity was found for concentrations above 20% and at lower temperatures. Therefore, considering the results and for practical purposes, it can be concluded that the flow of the suspensions is facilitated if rehydration is conducted at high temperatures.","PeriodicalId":7140,"journal":{"name":"Acta Scientiarum-technology","volume":null,"pages":null},"PeriodicalIF":0.6000,"publicationDate":"2023-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Rheological behavior of dehydrated cranberry suspensions: Analysis of the influence of temperature and solid concentration on Casson’s model parameters\",\"authors\":\"Ígor Henrique de Mello Rodrigues Ciolin, Daiane Cristina Lenhard, Carolina Castilho Garcia\",\"doi\":\"10.4025/actascitechnol.v45i1.63807\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Dehydrated cranberries (Vaccinium macrocarpon) are dried fruits known for their high antioxidant potential. Changes in their mechanical and rheological properties occur when cranberries are exposed to certain conditions, such as drying or immersion in a liquid medium (rehydration). To evaluate the rheological behavior of solid suspensions made from dehydrated cranberries, the effects of different temperatures and concentrations of dissolved solids were evaluated using a factorial experimental design (22) with three replications at the center point. Five models were used to investigate the suspensions' flow behavior: Ostwald de Waelle, Newton, Herschel-Bulkley, Casson, and Bingham. The rheometry of the suspensions showed that the fluids presented non-Newtonian behavior, with a satisfactory fit for the Casson model (R² > 0.94) in all evaluated temperature and concentration ranges. Furthermore, the effects of temperature and solid concentration of cranberry suspensions on the rheological parameters of the fitted model, Casson's initial shear stress (K0c), and Casson's plastic viscosity (Kc) were evaluated. From the response and the contour surfaces, it was found that increasing the concentration of the suspension above 20% resulted in higher initial shear stress, which was influenced by temperature, whose increase resulted in a significant reduction in the shear stress at a concentration of 30%. The plastic viscosity (Kc) was highly influenced by the solid’s concentration, and higher temperatures caused a decrease in the value of this parameter. So, the highest value of plastic viscosity was found for concentrations above 20% and at lower temperatures. 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引用次数: 0
摘要
脱水蔓越莓(Vaccinium macrocarpon)是一种干果,以其高抗氧化潜力而闻名。当蔓越莓暴露在某些条件下,如干燥或浸泡在液体介质中(再水化),其机械和流变特性就会发生变化。为了评估由脱水蔓越莓制成的固体悬浮液的流变行为,我们使用一个在中心点有三个重复的析因实验设计(22)来评估不同温度和溶解固体浓度的影响。五个模型被用来研究悬浮液的流动行为:Ostwald de Waelle, Newton, Herschel-Bulkley, Casson和Bingham。悬浮液的流变学表明,流体表现出非牛顿的行为,与Casson模型(R²>0.94)在所有评估的温度和浓度范围。进一步考察了温度和固相浓度对拟合模型流变参数、卡森初始剪切应力(K0c)和卡森塑性粘度(Kc)的影响。从响应和等高线表面可以看出,当悬浮液浓度增加到20%以上时,初始剪应力增大,且受温度的影响,当浓度达到30%时,温度升高导致剪应力显著减小。塑性粘度(Kc)受固体浓度的影响较大,温度越高,该参数值越小。因此,在浓度超过20%和温度较低的情况下,塑料粘度的最大值被发现。因此,考虑到结果和实际目的,可以得出结论,在高温下进行复水化有利于悬浮液的流动。
Rheological behavior of dehydrated cranberry suspensions: Analysis of the influence of temperature and solid concentration on Casson’s model parameters
Dehydrated cranberries (Vaccinium macrocarpon) are dried fruits known for their high antioxidant potential. Changes in their mechanical and rheological properties occur when cranberries are exposed to certain conditions, such as drying or immersion in a liquid medium (rehydration). To evaluate the rheological behavior of solid suspensions made from dehydrated cranberries, the effects of different temperatures and concentrations of dissolved solids were evaluated using a factorial experimental design (22) with three replications at the center point. Five models were used to investigate the suspensions' flow behavior: Ostwald de Waelle, Newton, Herschel-Bulkley, Casson, and Bingham. The rheometry of the suspensions showed that the fluids presented non-Newtonian behavior, with a satisfactory fit for the Casson model (R² > 0.94) in all evaluated temperature and concentration ranges. Furthermore, the effects of temperature and solid concentration of cranberry suspensions on the rheological parameters of the fitted model, Casson's initial shear stress (K0c), and Casson's plastic viscosity (Kc) were evaluated. From the response and the contour surfaces, it was found that increasing the concentration of the suspension above 20% resulted in higher initial shear stress, which was influenced by temperature, whose increase resulted in a significant reduction in the shear stress at a concentration of 30%. The plastic viscosity (Kc) was highly influenced by the solid’s concentration, and higher temperatures caused a decrease in the value of this parameter. So, the highest value of plastic viscosity was found for concentrations above 20% and at lower temperatures. Therefore, considering the results and for practical purposes, it can be concluded that the flow of the suspensions is facilitated if rehydration is conducted at high temperatures.
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