Abstract
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−1. 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 r2= 0.993 using polynomial model, time dependence with r2= 0.985 using power model, and shear thinning behavior r2= 0.998 using power model. The results are quite useful for practical design of technological equipment such as pumps and piping.
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