Entrance effect correction on the flow of moisturized soy protein isolate melt in an extrusion viscometer

Autor:	Isao Hayakawa, Nobuyuki Hayashi, Yusaku Fujio
Rok vydání:	2007
Předmět:	Pressure drop Shear thinning Chromatography Power-law fluid Capillary action Chemistry Viscometer Orifice plate Extrusion Industrial and Manufacturing Engineering Body orifice Food Science
Zdroj:	International Journal of Food Science & Technology. 26:567-574
ISSN:	1365-2621 0950-5423
DOI:	10.1111/j.1365-2621.1991.tb02002.x
Popis:	Summary A newly developed capillary viscometer, having an airtight sample cell and capillary system, was utilized to determine the flow properties of moisturized [70% dry basis (d.b.)] soy protein isolate (SPI) melt at 140°C. Pressure drop measurement with an orifice die was done to clarify the large end effect. An end effect correction method was performed by subtracting the orifice die data from the capillary tube data, and reasonable results were obtained. The flow properties of the SPI melt were thus elucidated and could be classified as those of a power law fluid with flow behaviour index of 0.35. It was concluded that SPI with 70% d.b. moisture is an extremely high pseudoplastic fluid at 140°C.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::cdbca3ed58cfb8e7f7e9f04ee19ed313 https://doi.org/10.1111/j.1365-2621.1991.tb02002.x Zobrazit plný text záznamu Plný text