Modelación reológica del suero de leche en función de la velocidad de corte, temperatura y concentración de sólidos totales. / Modeling rheological of whey on function of shear rate, temperature and total solids concentration.

• Daniel Montalvo-Salinas Instituto Tecnológico de Orizaba
• Francisco Ruiz-Terán Instituto Tecnológico de Orizaba
• Guadalupe Luna-Solano Instituto Tecnológico de Orizaba
• Denis Cantu-Lozano Instituto Tecnológico de Orizaba

Palabras clave: Modelos reológicos, Herschel-Bulkley, velocidad de corte, temperatura, concentración, suero de leche, Rheological models, shear rate, temperature, concentration, whey.

Resumen

Resumen

El suero de leche es el subproducto más abundante de la industria láctea y su disposición en el medio ambiente sin un tratamiento previo se debe a la falta de conocimiento de sus características nutricionales, fisicoquímicas y fenomenológicas (reológicas) de este subproducto. El objetivo de esta investigación fue estudiar las propiedades reológicas de suero de leche en función de la temperatura y concentración de sólidos totales, para ello se desarrollaron curvas de flujo viscoso en estado estacionario con el incremento de la temperatura (20 a 90°C) a diferentes concentraciones de sólidos totales (25, 50, 75, 100%). Los datos experimentales se midieron con un reómetro AntonPaar MCR 301 y se ajustaron con el software Rheoplus/32 V2. 81, obteniendo el modelo de Herschel-Bulkley como el modelo reológico que mejor describe el comportamiento fenomenológico del suero de leche. Los resultados obtenidos mostraron que el suero de leche es un fluido no Newtoniano con características dilatantes, donde la viscosidad aumenta con el incremento de la concentración y disminuye con el aumento de la temperatura. El diseño de experimentos factorial 3k permitió determinar a la temperatura como factor de mayor efecto significativo sobre la viscosidad del suero de leche.

Abstract

The whey is the most abundant by-product of the dairy industry and its disposal in the environment without prior treatment is due to the lack of knowledge of its nutritional, physicochemical and phenomenological (rheological) characteristics of this by-product.The goal of this research was to study the rheological properties of whey as a function of temperature and concentration of total solids, for which viscous flow curves were developed in steady state with the increase in temperature (20 to 90°C) at different concentrations of total solids (25, 50, 75, 100%).The experimental data were measured with an Anton Paar MCR 301 rheometer and adjusted with the Rheoplus/32 V2. 81 software, obtaining the Herschel-Bulkley model as the rheological model that best describes the phenomenological behavior of whey.The results obtained showed that the whey is a non-Newtonian fluid with dilatant characteristics, where the viscosity increases with the increase in concentration and decreases with the increase in temperature. The design of factorial experiments 3k that allowed to determine the temperature as a factor of greater significant effect on the viscosity of the whey

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