PT  - JOURNAL ARTICLE
AU  - Severa, Libor
AU  - Buchar, Jaroslav
AU  - Nedomová, Šárka
AU  - Šustová, Květoslava
TI  - Rheological profile of raw whey
DP  - 2014 Oct 5
TA  - Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
PG  - 167--174
VI  - 58
IP  - 1
AID - 10.11118/actaun201058010167
IS  - 12118516
AB  - The results of raw whey rheological behavior investigation - particularly viscosity, dependence on temperature, time, and share rate, are presented. The whey samples have been examined under temperature ranging from 17 to 90 °C and under share rate ranging from 0.34 to 68 s<sup>-1</sup>. The measurements have been performed using rotary digital viscometer (concentric cylinders geometry). The material was found to be temperature dependent (non-linearly), time dependent and shear thinning. Received data have been successfully characterized by several mathematical models (power, exponential, and polynomial) in MATLAB® software with satisfying correlations between experimental and computed results. Following correlations have been achieved: temperature dependence with r<sup>2</sup> = 0.993 using polynomial model, time dependence with r<sup>2</sup> = 0.985 using power model, and shear thinning behavior r<sup>2</sup> = 0.998 using power model. The results are quite useful for practical design of technological equipment such as pumps and piping.