dc.contributor.author |
Baroutian, Saeid |
en |
dc.contributor.author |
Munir, Muhammad |
en |
dc.contributor.author |
Sun, Jiyang |
en |
dc.contributor.author |
Eshtiaghi, Nicky |
en |
dc.contributor.author |
Young, Brent |
en |
dc.date.accessioned |
2018-10-19T01:18:10Z |
en |
dc.date.issued |
2018-01 |
en |
dc.identifier.issn |
0956-053X |
en |
dc.identifier.uri |
http://hdl.handle.net/2292/42936 |
en |
dc.description.abstract |
Food waste is gaining increasing attention worldwide due to growing concerns over its environmental and economic costs. Understanding the rheological behaviour of food waste is critical for effective processing so rheological measurements were carried out for different food waste compositions at 25, 35 and 45 °C. Food waste samples of various origins (carbohydrates, vegetables & fruits, and meat), anaerobically digested and diluted samples were used in this study. The results showed that food waste exhibits shear-thinning flow behaviour and viscosity of food waste is a function of temperature and composition. The composition of food waste affected the flow properties. Viscosity decreased at a given temperature as the proportion of carbohydrate increased. This may be due to the high water content of vegetable & fruits as the total solids fraction is likely to be a key controlling factor of the rheology. The Herschel-Bulkley model was used successfully to model food waste flow behaviour. Also, a higher strain was needed to break down the structure of the food waste as digestion time increased. |
en |
dc.format.medium |
Print-Electronic |
en |
dc.language |
eng |
en |
dc.relation.ispartofseries |
Waste management (New York, N.Y.) |
en |
dc.rights |
Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. |
en |
dc.rights.uri |
https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm |
en |
dc.subject |
Rheology |
en |
dc.subject |
Temperature |
en |
dc.subject |
Sewage |
en |
dc.subject |
Viscosity |
en |
dc.subject |
Food |
en |
dc.subject |
Solid Waste |
en |
dc.title |
Rheological characterisation of biologically treated and non-treated putrescible food waste. |
en |
dc.type |
Journal Article |
en |
dc.identifier.doi |
10.1016/j.wasman.2017.10.003 |
en |
pubs.begin-page |
494 |
en |
pubs.volume |
71 |
en |
dc.rights.holder |
Copyright: The author |
en |
dc.identifier.pmid |
29017873 |
en |
pubs.end-page |
501 |
en |
pubs.publication-status |
Published |
en |
dc.rights.accessrights |
http://purl.org/eprint/accessRights/RestrictedAccess |
en |
pubs.subtype |
Journal Article |
en |
pubs.elements-id |
692366 |
en |
pubs.org-id |
Engineering |
en |
pubs.org-id |
Chemical and Materials Eng |
en |
dc.identifier.eissn |
1879-2456 |
en |
pubs.record-created-at-source-date |
2017-10-12 |
en |
pubs.dimensions-id |
29017873 |
en |