Bibliographic Details
| Title: |
El papel de la reología en la caracterización de fluidos: Análisis reológico de dispersiones de almidón de distintas fuentes. |
| Authors: |
Arias Balderas, Wendy Magaly1, Aguilar Méndez, Miguel Ángel1, Ramírez Ortíz, María Eugenia2, Quintana-Zavala, Delia1 dquintana@ipn.mx |
| Source: |
Latin-American Journal of Physics Education. Dec2020, Vol. 14 Issue 4, p1-6. 6p. |
| Abstract (English): |
Rheological analysis of fluids is of great importance in related industries because rheological properties of fluids impact handling, treatment, and application. Among the fluids most frequently studied and used are polymers and biopolymers, such as starches. This study presents the main foundations of rheology in addition to the application of these principles in the characterization of corn, potato, and chinchayote starch dispersions by means of static and dynamic oscillatory shear analyses. The results showed that the 5% and 9% corn starch dispersions present a behavior similar to that of a Newtonian fluid. These dispersions registered the lowest values of the consistency indices (K), while those corresponding to potato and chinchayote starches had non-Newtonian and pseudoplastic fluid behaviors. Both of these starches showed the highest K values at the two selected concentrations. According to the results, it can be concluded that chinchayote starch has rheological properties similar to those of potato starch. [ABSTRACT FROM AUTHOR] |
| Abstract (Spanish): |
El análisis reológico de fluidos es de gran importancia en la industria debido a que sus propiedades reológicas impactan en el manejo, tratamiento y aplicación. Entre los fluidos más estudiados y empleados se encuentran los polímeros y biopolímeros como los almidones. Este estudio presenta los principales fundamentos de reología; así como la aplicación de estos principios en la caracterización de dispersiones de almidón de maíz, papa y chinchayote, mediante un análisis de cizallamiento estático y dinámico oscilatorio. Los resultados mostraron que las dispersiones de almidón de maíz al 5 y 9 % presentaron un comportamiento similar al de un fluido newtoniano. Estas dispersiones registraron los valores menores de índice de consistencia (K). Mientras que las correspondientes a los almidones de papa y chinchayote tuvieron un comportamiento de fluidos no newtonianos y pseudoplásticos. Ambos almidones mostraron los valores más altos de K en las dos concentraciones. De acuerdo con los resultados, se concluye que el almidón de chinchayote presenta propiedades reológicas similares a las del almidón de papa. [ABSTRACT FROM AUTHOR] |
|
Copyright of Latin-American Journal of Physics Education is the property of Latin-American Physics Education Network and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) |
| Database: |
Education Research Complete |
