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Rheology of acid suspensions containing cassava bagasse: Effect of biomass loading, acid content and temperature

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Rheology of acid suspensions containing cassava bagasse: Effect of biomass loading, acid content and temperature

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dc.contributor.author Carregari-Polachini, T. es_ES
dc.contributor.author Mulet Pons, Antonio es_ES
dc.contributor.author Carcel, Juan A. es_ES
dc.contributor.author Telis Romero, J. es_ES
dc.date.accessioned 2020-12-05T04:33:00Z
dc.date.available 2020-12-05T04:33:00Z
dc.date.issued 2019-09 es_ES
dc.identifier.issn 0032-5910 es_ES
dc.identifier.uri http://hdl.handle.net/10251/156517
dc.description.abstract [EN] Understanding the characterization and rheological behavior of acid suspensions of cassava bagasse provides essential information for the design of conversion processes. Samples with different cassava bagasse concentrations (0-10% w.w-1), phosphoric acid (0-10% w.w(-1)) at temperatures between 278.13 and 318.13 K were submitted to steady-state flow over a wide range of shear rates (1-265 s(-1)). The biomass particles had considerable residual starch (similar to 50% db), low lignin content and adequate particle size (<200 mu m) for the conversion process. Flow curves were well-fitted to the Herschel-Bulkley model, presenting a Newtonian domain at low solids and acid content and a non-Newtonian behavior with noticeable yield stress and shear-thinning characteristic (n < 1) at above 6% of cassava bagasse. Resistance to flow increased as the solids loading and acid content increased. Temperature dependence could be expressed as a function of an Arrhenius-type equation with good accuracy of fit. (C) 2019 Elsevier B.V. All rights reserved. es_ES
dc.description.sponsorship The authors would like to thank Prof. Rosiane Lopes Cunha and Prof. Ana Carla Kawazoe Sato from University of Campinas (UNICAMP) for their support with particle size analyses. The authors also acknowledge the Sao Paulo Research Foundation - FAPESP (Grant number 2017/06518-2) and the Coordination for the Improvement of Higher Education Personnel -CAPES (Grant number 88881.132626/2016-01) for their financial support. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Powder Technology es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Lignocellulose es_ES
dc.subject Residual starch es_ES
dc.subject Apparent viscosity es_ES
dc.subject Herschel-Bulkley model es_ES
dc.subject Shear-thinning es_ES
dc.subject Arrhenius-type equation es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Rheology of acid suspensions containing cassava bagasse: Effect of biomass loading, acid content and temperature es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.powtec.2019.05.086 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/FAPESP//2017%2F06518-2/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/CAPES//88881.132626%2F2016-01/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Carregari-Polachini, T.; Mulet Pons, A.; Carcel, JA.; Telis Romero, J. (2019). Rheology of acid suspensions containing cassava bagasse: Effect of biomass loading, acid content and temperature. Powder Technology. 354:271-280. https://doi.org/10.1016/j.powtec.2019.05.086 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.powtec.2019.05.086 es_ES
dc.description.upvformatpinicio 271 es_ES
dc.description.upvformatpfin 280 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 354 es_ES
dc.relation.pasarela S\398946 es_ES
dc.contributor.funder Fundação de Amparo à Pesquisa do Estado de São Paulo es_ES
dc.contributor.funder Coordenaçao de Aperfeiçoamento de Pessoal de Nível Superior, Brasil es_ES
dc.subject.ods 08.- Fomentar el crecimiento económico sostenido, inclusivo y sostenible, el empleo pleno y productivo, y el trabajo decente para todos es_ES


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