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Hydraulic characteristic of collagen

Author

Listed:
  • Rudolf ŽITNÝ

    (Process Engineering Department, Faculty of Mechanical Engineering, Czech Technical University in Prague, Prague, Czech Republic)

  • Aleš LANDFELD

    (Food Research Institute Prague, Prague, Czech Republic)

  • Jan SKOČILAS

    (Process Engineering Department, Faculty of Mechanical Engineering, Czech Technical University in Prague, Prague, Czech Republic)

  • Jaromír ŠTANCL

    (Process Engineering Department, Faculty of Mechanical Engineering, Czech Technical University in Prague, Prague, Czech Republic)

  • Vlastimil FLEGL

    (Devro Ltd., Jilemnice-Hrabačov, Czech Republic)

  • Milena ZACHARIÁŠOVÁ

    (Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology in Prague, Prague, Czech Republic)

  • Monika JÍRŮ

    (Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology in Prague, Prague, Czech Republic)

  • Milan HOUŠKA

    (Food Research Institute Prague, Prague, Czech Republic)

Abstract

Hydraulic characteristic of collagen. Czech J. Food Sci., 33: 479-485. The hysteresis of a hydraulic characteristic while pumping an aqueous solution of collagen through a pipe at gradually increasing and decreasing flow rates (hysteresis means that the pressure drop curve during increased flow rate is above the pressure drop during decreasing flow rate) was observed. The problem was initiated by industry and by demand for an on-line recording of rheological properties of collagenous material used for extrusion of collagen casings. The Herschel-Bulkley rheological model was capable to describe rheograms in a wide range of deformation rates; however it was not able to describe and explain the hysteresis. As a possible reason thixotropic properties were identified and the hydraulic characteristic was calculated using a thixotropic generalisation of the Herschel-Bulkley model. The developed 1D numerical model can be applied for on-line modelling of transient flows of incompressible thixotropic food materials (startup flow) and at a limited range of flow rates it is also capable to describe the hysteresis of hydraulic characteristics.

Suggested Citation

  • Rudolf ŽITNÝ & Aleš LANDFELD & Jan SKOČILAS & Jaromír ŠTANCL & Vlastimil FLEGL & Milena ZACHARIÁŠOVÁ & Monika JÍRŮ & Milan HOUŠKA, 2015. "Hydraulic characteristic of collagen," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(5), pages 479-485.
    • Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:5:id:62-2015-cjfs
    DOI: 10.17221/62/2015-CJFS
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