Determining and Modelling of Thermal and Rheological Properties of Cashew Apple By-Products

Rogéria Helen Lima Vidal; Fábia Bocayuva Carvalho; Camila Gambini Pereira

doi:doi:10.11648/j.eas.20180301.15

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Determining and Modelling of Thermal and Rheological Properties of Cashew Apple By-Products

Rogéria Helen Lima Vidal, Fábia Bocayuva Carvalho, Camila Gambini Pereira

Published in Engineering and Applied Sciences (Volume 3, Issue 1)

Received: 2 February 2018 Accepted: 16 February 2018 Published: 16 March 2018

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Abstract

This study aims to determine thermal and rheological properties of blended cashew apple juice (cajuína), nectar, and pulp. The effects of temperature on rheological properties were evaluated and the behavior was adjusted to rheological models. Comparing the thermal properties of cashew products, cajuína showed lower density, and higher values of thermal conductivity, thermal diffusivity and specific heat. Equations providing these properties in function of temperature were obtained, and presented good fits. Cajuína and cashew apple pulp were well characterized by the Ostwald-de-Waelle and Hershel-Bulkley models, respectively, while for cashew apple nectar, two behaviors were observed depending on the temperature used.

Published in	Engineering and Applied Sciences (Volume 3, Issue 1)
DOI	10.11648/j.eas.20180301.15
Page(s)	29-39
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2018. Published by Science Publishing Group

Keywords

Cashew Tree and By-products, Thermal and Rheological Properties, Rheological Modeling

References

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APA Style

Rogéria Helen Lima Vidal, Fábia Bocayuva Carvalho, Camila Gambini Pereira. (2018). Determining and Modelling of Thermal and Rheological Properties of Cashew Apple By-Products. Engineering and Applied Sciences, 3(1), 29-39. https://doi.org/10.11648/j.eas.20180301.15

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ACS Style

Rogéria Helen Lima Vidal; Fábia Bocayuva Carvalho; Camila Gambini Pereira. Determining and Modelling of Thermal and Rheological Properties of Cashew Apple By-Products. Eng. Appl. Sci. 2018, 3(1), 29-39. doi: 10.11648/j.eas.20180301.15

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AMA Style

Rogéria Helen Lima Vidal, Fábia Bocayuva Carvalho, Camila Gambini Pereira. Determining and Modelling of Thermal and Rheological Properties of Cashew Apple By-Products. Eng Appl Sci. 2018;3(1):29-39. doi: 10.11648/j.eas.20180301.15

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@article{10.11648/j.eas.20180301.15,
  author = {Rogéria Helen Lima Vidal and Fábia Bocayuva Carvalho and Camila Gambini Pereira},
  title = {Determining and Modelling of Thermal and Rheological Properties of Cashew Apple By-Products},
  journal = {Engineering and Applied Sciences},
  volume = {3},
  number = {1},
  pages = {29-39},
  doi = {10.11648/j.eas.20180301.15},
  url = {https://doi.org/10.11648/j.eas.20180301.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.eas.20180301.15},
  abstract = {This study aims to determine thermal and rheological properties of blended cashew apple juice (cajuína), nectar, and pulp. The effects of temperature on rheological properties were evaluated and the behavior was adjusted to rheological models. Comparing the thermal properties of cashew products, cajuína showed lower density, and higher values of thermal conductivity, thermal diffusivity and specific heat. Equations providing these properties in function of temperature were obtained, and presented good fits. Cajuína and cashew apple pulp were well characterized by the Ostwald-de-Waelle and Hershel-Bulkley models, respectively, while for cashew apple nectar, two behaviors were observed depending on the temperature used.},
 year = {2018}
}

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TY  - JOUR
T1  - Determining and Modelling of Thermal and Rheological Properties of Cashew Apple By-Products
AU  - Rogéria Helen Lima Vidal
AU  - Fábia Bocayuva Carvalho
AU  - Camila Gambini Pereira
Y1  - 2018/03/16
PY  - 2018
N1  - https://doi.org/10.11648/j.eas.20180301.15
DO  - 10.11648/j.eas.20180301.15
T2  - Engineering and Applied Sciences
JF  - Engineering and Applied Sciences
JO  - Engineering and Applied Sciences
SP  - 29
EP  - 39
PB  - Science Publishing Group
SN  - 2575-1468
UR  - https://doi.org/10.11648/j.eas.20180301.15
AB  - This study aims to determine thermal and rheological properties of blended cashew apple juice (cajuína), nectar, and pulp. The effects of temperature on rheological properties were evaluated and the behavior was adjusted to rheological models. Comparing the thermal properties of cashew products, cajuína showed lower density, and higher values of thermal conductivity, thermal diffusivity and specific heat. Equations providing these properties in function of temperature were obtained, and presented good fits. Cajuína and cashew apple pulp were well characterized by the Ostwald-de-Waelle and Hershel-Bulkley models, respectively, while for cashew apple nectar, two behaviors were observed depending on the temperature used.
VL  - 3
IS  - 1
ER  -

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Author Information

Rogéria Helen Lima Vidal

Laboratory of Separation Process in Foods, Department of Chemical Engineering, Federal University of Rio Grande do Norte (UFRN), Natal, Brazil
Fábia Bocayuva Carvalho

Laboratory of Separation Process in Foods, Department of Chemical Engineering, Federal University of Rio Grande do Norte (UFRN), Natal, Brazil
Camila Gambini Pereira

Laboratory of Separation Process in Foods, Department of Chemical Engineering, Federal University of Rio Grande do Norte (UFRN), Natal, Brazil

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APA Style

Rogéria Helen Lima Vidal, Fábia Bocayuva Carvalho, Camila Gambini Pereira. (2018). Determining and Modelling of Thermal and Rheological Properties of Cashew Apple By-Products. Engineering and Applied Sciences, 3(1), 29-39. https://doi.org/10.11648/j.eas.20180301.15

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ACS Style

Rogéria Helen Lima Vidal; Fábia Bocayuva Carvalho; Camila Gambini Pereira. Determining and Modelling of Thermal and Rheological Properties of Cashew Apple By-Products. Eng. Appl. Sci. 2018, 3(1), 29-39. doi: 10.11648/j.eas.20180301.15

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AMA Style

Rogéria Helen Lima Vidal, Fábia Bocayuva Carvalho, Camila Gambini Pereira. Determining and Modelling of Thermal and Rheological Properties of Cashew Apple By-Products. Eng Appl Sci. 2018;3(1):29-39. doi: 10.11648/j.eas.20180301.15

Copy | Download

@article{10.11648/j.eas.20180301.15,
  author = {Rogéria Helen Lima Vidal and Fábia Bocayuva Carvalho and Camila Gambini Pereira},
  title = {Determining and Modelling of Thermal and Rheological Properties of Cashew Apple By-Products},
  journal = {Engineering and Applied Sciences},
  volume = {3},
  number = {1},
  pages = {29-39},
  doi = {10.11648/j.eas.20180301.15},
  url = {https://doi.org/10.11648/j.eas.20180301.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.eas.20180301.15},
  abstract = {This study aims to determine thermal and rheological properties of blended cashew apple juice (cajuína), nectar, and pulp. The effects of temperature on rheological properties were evaluated and the behavior was adjusted to rheological models. Comparing the thermal properties of cashew products, cajuína showed lower density, and higher values of thermal conductivity, thermal diffusivity and specific heat. Equations providing these properties in function of temperature were obtained, and presented good fits. Cajuína and cashew apple pulp were well characterized by the Ostwald-de-Waelle and Hershel-Bulkley models, respectively, while for cashew apple nectar, two behaviors were observed depending on the temperature used.},
 year = {2018}
}

Copy | Download

TY  - JOUR
T1  - Determining and Modelling of Thermal and Rheological Properties of Cashew Apple By-Products
AU  - Rogéria Helen Lima Vidal
AU  - Fábia Bocayuva Carvalho
AU  - Camila Gambini Pereira
Y1  - 2018/03/16
PY  - 2018
N1  - https://doi.org/10.11648/j.eas.20180301.15
DO  - 10.11648/j.eas.20180301.15
T2  - Engineering and Applied Sciences
JF  - Engineering and Applied Sciences
JO  - Engineering and Applied Sciences
SP  - 29
EP  - 39
PB  - Science Publishing Group
SN  - 2575-1468
UR  - https://doi.org/10.11648/j.eas.20180301.15
AB  - This study aims to determine thermal and rheological properties of blended cashew apple juice (cajuína), nectar, and pulp. The effects of temperature on rheological properties were evaluated and the behavior was adjusted to rheological models. Comparing the thermal properties of cashew products, cajuína showed lower density, and higher values of thermal conductivity, thermal diffusivity and specific heat. Equations providing these properties in function of temperature were obtained, and presented good fits. Cajuína and cashew apple pulp were well characterized by the Ostwald-de-Waelle and Hershel-Bulkley models, respectively, while for cashew apple nectar, two behaviors were observed depending on the temperature used.
VL  - 3
IS  - 1
ER  -

Copy | Download