fevereiro 2015 vol. 1 num. 2 - XX Congresso Brasileiro de Engenharia Química

Artigo - Open Access.

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ABSTRACT  Glazing refers to the application of a coating material onto the surface of foods to enhance their shine and appearance. The objective of this work was to analyze the rheological properties of a commercial food glaze material and to study their effect on the film thickness obtained by dip coating. Glazing suspension (83.33% total solids content) was obtained using a commercial powder product. Apparent viscosity was determined (shear rate 0.650 s-1) and yield stress was estimated with a creep test (110 Pa during 5 s). Experimental data were analyzed applying the generalized HerschelBulkley model. A comparison between average thickness values obtained by dip coating and using a phenomenological mathematical model was carried out. All determinations were done at 20, 30, 40, and 50 C. Rheological parameters were obtained with satisfactory root mean squared errors. Good agreement between experimental and theoretical film thickness as affected by temperature was obtained.



DOI: 10.5151/chemeng-cobeq2014-1837-17270-169430

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  • [18] Acknowledgments This research was supported partially by Universidad Nacional del Litoral (Santa Fe, Argentina), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), and Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT).
Como citar:

MEZA, B. E.; PERALTA, J. M.; ZORRILLA, S. E.; "RHEOLOGICAL PROPERTIES OF A COMMERCIAL FOOD GLAZE MATERIAL AND THEIR EFFECT ON THE FILM THICKNESS OBTAINED BY DIP COATING", p. 5015-5022 . In: Anais do XX Congresso Brasileiro de Engenharia Química - COBEQ 2014 [= Blucher Chemical Engineering Proceedings, v.1, n.2]. São Paulo: Blucher, 2015.
ISSN 2359-1757, DOI 10.5151/chemeng-cobeq2014-1837-17270-169430

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