<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0187-893X</journal-id>
<journal-title><![CDATA[Educación química]]></journal-title>
<abbrev-journal-title><![CDATA[Educ. quím]]></abbrev-journal-title>
<issn>0187-893X</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional Autónoma de México, Facultad de Química]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0187-893X2022000300021</article-id>
<article-id pub-id-type="doi">10.22201/fq.18708404e.2022.3.81406</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Tratamiento de datos de alimentos fluidos para la determinación experimental de viscosidad]]></article-title>
<article-title xml:lang="en"><![CDATA[Processing of fluid food data for the experimental determination of viscosity]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martinez-Padilla]]></surname>
<given-names><![CDATA[Laura Patricia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional Autónoma de México  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2022</year>
</pub-date>
<volume>33</volume>
<numero>3</numero>
<fpage>21</fpage>
<lpage>32</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S0187-893X2022000300021&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S0187-893X2022000300021&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S0187-893X2022000300021&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La viscosidad es una propiedad clave en múltiples actividades de la ingeniería de procesos que van desde el diseño y la selección de equipos hasta su uso como índice de calidad. En este artículo se muestran diversas curvas de flujo y el procedimiento del tratamiento de datos para calcular la viscosidad de materiales líquidos de comportamiento no newtoniano, así como la curva de ajuste a modelos empíricos. Se presentan datos de alimentos fluidos, materiales de composición y estructura compleja, obtenidos en el laboratorio, los cuales se analizan de acuerdo con la respuesta que tienen al aplicar un esfuerzo de cizalla o una velocidad de cizalla. En cada caso se indica el instrumento, tipo de dispositivo, las condiciones de ensayo utilizadas y la forma de obtener los parámetros reológicos que definen la curva de flujo, así como la viscosidad correspondiente, incluyendo el significado de los parámetros de ajuste. Los ejemplos mostrados en este artículo sirven de base a cualquier usuario que desee reproducir o interpretar los datos obtenidos en un reómetro usando geometrías convencionales.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Viscosity is a key property in multiple process engineering tasks that range from the design and selection of process equipment through to the use of viscosity as a quality index. This paper presents flow curves and data treatment methods applicable to viscosity calculations for non-Newtonian liquid materials and empirical rheological models. Fluid foods, materials of complex structure and composition, were analyzed according to their response to shear stress or shear rate. This work summarizes the instrument, device and test conditions used during such analyses, and the calculation method used to derive the flow curve and viscosity for each test. These examples can assist reproducibility trials and data interpretation for tests conducted with rheometers using conventional geometries.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Reología]]></kwd>
<kwd lng="es"><![CDATA[viscosidad]]></kwd>
<kwd lng="es"><![CDATA[alimentos]]></kwd>
<kwd lng="es"><![CDATA[fluidos]]></kwd>
<kwd lng="es"><![CDATA[no newtonianos]]></kwd>
<kwd lng="en"><![CDATA[Rheology]]></kwd>
<kwd lng="en"><![CDATA[viscosity]]></kwd>
<kwd lng="en"><![CDATA[foods]]></kwd>
<kwd lng="en"><![CDATA[fluids]]></kwd>
<kwd lng="en"><![CDATA[non-Newtonian]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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