THE RHEOLOGICAL BEHAVIOR ANALYSIS OF GREEN SYRUPS PRODUCED AT RAW CANE SUGAR REFINING - O. Barna; O. Baston (Journal of Animal and Plant Sciences, 2018)
The viscosity of food fluids is one of the most important parameters required in the design of technological processes in food industries.The rheology of thick juice and two green syrups was studied using anAR 2000ex rheometer. The syrups were studied at 4°C, 8°C and 12°C and the viscosity, the rate index and the hysteresis area were determined under forced flow conditions. Obtained data were fitted by the power law model. Viscosity and shear stress values varied with temperature, decreasing with the rise of the syrups temperature. The thixotropy was recorded for all the analyzed samples, but with small hysteresis aria values.The flow process and the recovery of studied syrups structure had maximum values at atemperature of 4 ºC. The thick juice behaved as a non-Newtonian fluid and the green syrups behaved as a complex fluid with a viscous component that induced a predominant Newtonian flow at high shear rates. The apparent viscosity decreased with increasing temperature and shear rate, implying that the studied syrupsbehaved as shear thinning materials. nitrites, pigments (flavonoids, polyphenols), minerals and
Keywords: journal article; Green syrup; Thick juice; Power law; Newtonian fluid; Viscosity