RT Journal Article
SR Electronic
A1 Severa, Libor
A1 Buchar, Jaroslav
A1 Nedomová, Šárka
A1 Šustová, Květoslava
T1 Rheological profile of raw whey
JF Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
YR 2014
VO 58
IS 1
SP 167
OP 174
DO 10.11118/actaun201058010167
UL https://acta.mendelu.cz/artkey/acu-201001-0020.php
AB The results of raw whey rheological behavior investigation - particularly viscosity, dependence on temperature, time, and share rate, are presented. The whey samples have been examined under temperature ranging from 17 to 90 °C and under share rate ranging from 0.34 to 68 s<sup>-1</sup>. The measurements have been performed using rotary digital viscometer (concentric cylinders geometry). The material was found to be temperature dependent (non-linearly), time dependent and shear thinning. Received data have been successfully characterized by several mathematical models (power, exponential, and polynomial) in MATLAB® software with satisfying correlations between experimental and computed results. Following correlations have been achieved: temperature dependence with r<sup>2</sup> = 0.993 using polynomial model, time dependence with r<sup>2</sup> = 0.985 using power model, and shear thinning behavior r<sup>2</sup> = 0.998 using power model. The results are quite useful for practical design of technological equipment such as pumps and piping.