The effects of process conditions on rheological properties of functional citrus fibre suspensions

作者: F.R. Lupi , F. Puoci , E. Bruno , N. Baldino , R. Marino

DOI: 10.1016/J.FBP.2020.01.018

关键词: Residence time (fluid dynamics)Process conditionsDietary fibreWork (thermodynamics)Intensity (heat transfer)Aqueous solutionMaterials scienceComposite materialRheologyMixing (process engineering)

摘要: Abstract A deeper knowledge of rheological effects dietary fibre in aqueous suspensions and their dependence on operating conditions adopted preparation seems necessary to design properly systems with expected properties. It is known that changes “mixing intensity” can modify the observed properties suspensions; nevertheless only a small number previously published data available, and, usually, they are related technological parameters such as speed mixing (rpm), homogenisation pressure, residence time, etc. In present work, energy power were used, systematic investigation, it was by increasing both them stronger three-dimensional network obtained, result interactions among dispersed particles. Nevertheless, when higher levels or no further increase strength be obtained. The proposed approach obtained results relevant for industrial applications order scale-up production fibres’ suspensions.

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