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dc.contributor.authorKumbár, Vojtěch
dc.contributor.authorNedomová, Šárka
dc.contributor.authorPytel, Roman
dc.contributor.authorKilián, Libor
dc.contributor.authorBuchar, Jaroslav
dc.date.accessioned2022-03-09T01:02:12Z
dc.date.available2022-03-09T01:02:12Z
dc.date.issued2017
dc.identifier.issn1338-0230 Sherpa/RoMEO, JCR
dc.identifier.urihttps://repozitar.mendelu.cz/xmlui/handle/20.500.12698/1502
dc.description.abstractDifferences in the rheology and friction factor of natural food hydrocolloid gels were studied in this paper. The practical importance of the knowledge of the rheological parameters is quite evident. The experimental data were carried out using a concentric cylinder rotary viscometer. It was prepared 1% hydrocolloid solutions (hydrogels). Hydrogels of the natural gums extracted from the seeds of the plants and plant tubers have been used - carob gum (from the seeds of Ceratonia siliqua), guar gum (from the seeds of Cyamopsis tetragonoloba) and tara gum (from the seeds of Caesalpinia spinosa). Rheological behaviour has non-Newtonian pseudoplastic character and the flow curves were fitted using the Otswald - de Waele (power law) model and Herschel - Bulkley model. The hydrogels exhibit shear thinning behaviour. The meaning of the rheological parameters on the friction factors during flow of hydrocolloid gels in the tube has been shown. Information on time dependent behaviour of tested liquids has been also obtained. Time dependent curves were fitted by the Gaussian model. Preliminary results obtained for a constant shear rate showed the thixotropic and time-dependent behaviour of the hydrogels. These parameters can be especially used in much software dealing with a numerical simulation of the flow problems.en
dc.format203-209
dc.publisherZdruzenie HACCP Consulting
dc.relation.ispartofPotravinárstvo
dc.relation.urihttps://dx.doi.org/10.5219/735
dc.rightsCC BY 3.0
dc.rights.urihttps://creativecommons.org/licenses/by/3.0/
dc.subjectviscosityen
dc.subjectshear thinningen
dc.subjectnon-Newtonian fluiden
dc.subjectvelocity profileen
dc.subjectReynolds numberen
dc.titleStudy of rheology and friction factor of natural food hydrocolloid gelsen
dc.typeJ_ČLÁNEK
dc.date.updated2022-03-09T01:02:12Z
dc.description.versionOA
local.identifier.doi10.5219/735
local.identifier.scopus2-s2.0-85020021736
local.number1
local.volume11
local.identifier.obd43912570
local.identifier.e-issn1337-0960
dc.project.IDAF - IGA - 2017 - tym006
dc.project.IDVliv aditiv na reologické chování potravin a surovin určených k jejich výrobě
dc.identifier.orcidKumbár, Vojtěch 0000-0003-3987-4613
dc.identifier.orcidNedomová, Šárka 0000-0001-8840-7849
dc.identifier.orcidPytel, Roman 0000-0001-6500-1918
local.contributor.affiliationAF


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Zobrazit minimální záznam

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