Viscosity change of sugar beet molasses while adding starch
2009
Popovic, S., Faculty of Technology, Novi Sad (Serbia) | Levic, Lj., Faculty of Technology, Novi Sad (Serbia) | Paunovic, R., Faculty of Technology, Novi Sad (Serbia) | Misljenovic, N., Faculty of Technology, Novi Sad (Serbia) | Koprivica, G., Faculty of Technology, Novi Sad (Serbia)
Viscosity change of sugar beet molasses while adding different amount of starch, up to 2% and temperature diapason of 40-60 deg C was studied. Results show that system has non - Newtonian fluid characteristics. Coefficient of consistency decreased to a great extent when temperature was increased. Influence of added starch was not significant as temperature change, but the increase of the coefficient of consistency was achieved. Arrhenius exponential curve equation for viscosity and temperature and Power law rheological model, contigent shear stress upon shearing velocity, was used for the description of combined influence of temperature and starch on viscosity change of sugar beet molasses. Recommended equation fits with experimental results in a satisfactory level, and can be used for the description of rheological changes in system.
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