Herschel Bulkley Model
Mostrando 1-12 de 15 artigos, teses e dissertações.
-
1. Rheological behavior of plant-based beverages
Abstract The aim of this research was to study the rheological behavior of a plant-based beverage made of Brazil nut (Bertholletia excelsa) and Baru (Dipteryx alata Vogel) and a nut-based beverage made of Brazil nut (Bertholletia excelsa) and Macadamia (Macadamia integrifolia) at the temperatures of 25, 45 and 80 °C. Experimental data were adjusted to the m
Food Sci. Technol. Publicado em: 2020-06
-
2. Rheological behavior of plant-based beverages
Abstract The aim of this research was to study the rheological behavior of a plant-based beverage made of Brazil nut (Bertholletia excelsa) and Baru (Dipteryx alata Vogel) and a nut-based beverage made of Brazil nut (Bertholletia excelsa) and Macadamia (Macadamia integrifolia) at the temperatures of 25, 45 and 80 °C. Experimental data were adjusted to the m
Food Sci. Technol. Publicado em: 20/12/2019
-
3. NUMERICAL STUDY OF VISCOPLASTIC FLOW IN A T-BIFURCATION: IDENTIFICATION OF STAGNANT REGIONS
Abstract Identification of stagnant regions of viscoplastic fluid flows in production lines and equipment is of paramount importance owing to potential material degradation and process contamination. The present work introduces an assessment strategy to identify, classify and quantify unyielded regions with the objective of optimizing the flow conditions wit
Braz. J. Chem. Eng.. Publicado em: 09/12/2019
-
4. Fresh properties of HPSCC containing SRA and expansive admixtures
ABSTRACT Shrinkage-reducing admixture (SRA) and expansive admixture (EXA) were used in high performance self-compacting concrete (HPSCC) to mitigate autogenous shrinkage. In order to evaluate the fresh properties of concretes, the rheological parameters were determined in a ICAR rheometer at 10, 25, 40, 60 and 90 min. The flow behavior of the mixtures was de
Matéria (Rio J.). Publicado em: 18/10/2018
-
5. Tucupi creamy paste: development, sensory evaluation and rheological characterization
Abstract Tucupi, a fermented product obtained from cassava (Manihot esculenta Crantz) is widely employed in the cuisine of the Northern region of Brazil, however, its industrial application is incipient. This study used tucupi to prepare a creamy paste, which underwent sensory and rheological evaluation. Paste formulations with 5 to 20% concentrated tucupi w
Food Sci. Technol. Publicado em: 31/07/2017
-
6. Effect of Phosphorylation and Copper(II) or Iron(II) Ions Enrichment on Some Physicochemical Properties of Spelt Starch
ABSTRACT: This paper provides an assessment of the effect of saturation of spelt starch and monostarch phosphate with copper or iron ions on selected physicochemical properties of the resulting modified starches. Native and modified spelt starch samples were analyzed for selected mineral element content using Atomic Absorption Spectroscopy (AAS). Thermodynam
Braz. arch. biol. technol.. Publicado em: 27/06/2016
-
7. Aqueous dispersion of red clay-based ceramic powder with the addition of starch
The optimum dispersion and rheological properties of red clay-based ceramic suspension loaded with unary and binary starch were investigated in aqueous medium. The aqueous ceramic suspension was prepared consisting of red clay, quartz, feldspar, and distilled water. Using a polyelectrolyte dispersant (Darvan 821A), the ternary ceramic powder was initially op
Mat. Res.. Publicado em: 22/01/2013
-
8. Escoamento de fluidos complexos e transporte de partÃculas em geometrias irregulares. / Complex fluid flows and particle transport in irregular geometries.
In this work many types of incompressible laminar Newtonian and Non-Newtonian flows are studied. The interplay of these flows with complex geometries was investigated using computational modeling and numerical solution of the conservation of momentum and mass continuity equations. As a first step, the computational modeling of a network of pores was adopted
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 14/04/2011
-
9. Caracterização físico-química e reológica de iogurtes elaborados com diferentes substitutos de gordura / Study of rheological characteristics in light yogurt using different fat replacers
Whey protein concentrated (WPC), inulin and micellar casein (MC) are used in many products due to their technological and functional properties. Skimmed yogurt show fragile consistency and syneresis, wich is a common defect in this kind of products. An advantage of WPC and inulin is their capacity to act like fat replacers. The present research aimed to eval
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 18/02/2011
-
10. Rheological analysis of water clay compositions in order to investigate mudflows developing in canals
This paper describes the physical and rheological property mixtures of water and kaolinitic clay that form the interstitial fluid found in muds from inundations or torrential lava. Several compositions with varying volume concentrations (Cv) were tested in a high-precision R/S rheometer (shear rate x shear stress). The rheometric parameters such as critical
Journal of the Brazilian Society of Mechanical Sciences and Engineering. Publicado em: 2009-03
-
11. Uma investigação numérica de escoamentos planares de fluidos Herschel-Bulkley regularizados empregando um método multi-campos de Galerkin mínimos-quadrados / An numerical investigation of the planar flow of the herschel-bulkley fluids regularized employing a method multi-field of Galerkin least-squares
A grande maioria dos fluidos encontrados na natureza se comportam como fluidos não- Newtonianos o que torna o seu estudo muito importante para diversas áreas da engenharia. Este trabalho tem como objetivo simular o problema específico de escoamentos de fluidos viscoplásticos em expansões abruptas planares com razão de aspecto de 1:4. O problema em ques
Publicado em: 2009
-
12. Influência da homogeneização a alta pressão sobre a retenção de antocianinas presentes na polpa de açaí (Euterpe oleraceae Mart.). / Influence of high pressure homogenization on retention of the anthocyanin in açaí pulp (Euterpe oleraceae Mart.).
The effect of high pressure homogenization on the stability of anthocyanins and on the inactivation of enzymatic activity of peroxidase and polyphenoloxidase from açaí pulp was studied in this work. Experimental investigations were carried out in two steps. Firstly, açaí pulp had its physicochemical properties and rheological behavior determined. Secondl
Publicado em: 2009