Studying mixing in Non-Newtonian blue maize flour suspensions using color analysis

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dc.creatorROJAS DE GANTE, CECILIA; 8210
dc.creatorGARCIA LARA, SILVERIO; 123152
dc.creatorALVAREZ, MARIO MOISES; 26048
dc.creatorROJAS DE GANTE, CECILIA; 8210es
dc.creatorGARCIA LARA, SILVERIO; 123152es
dc.creatorALVAREZ, MARIO MOISES; 26048es
dc.date2014
dc.date.accessioned2018-10-19T13:37:36Z
dc.date.available2018-10-19T13:37:36Z
dc.descriptionBackground: Non-Newtonian fluids occur in many relevant flow and mixing scenarios at the lab and industrial scale. The addition of acid or basic solutions to a non-Newtonian fluid is not an infrequent operation, particularly in Biotechnology applications where the pH of Non-Newtonian culture broths is usually regulated using this strategy. Copyright:Methodology and Findings: We conducted mixing experiments in agitated vessels using Non-Newtonian blue maize flour suspensions. Acid or basic pulses were injected to reveal mixing patterns and flow structures and to follow their time evolution. No foreign pH indicator was used as blue maize flours naturally contain anthocyanins that act as a native, wide spectrum, pH indicator. We describe a novel method to quantitate mixedness and mixing evolution through Dynamic Color Analysis (DCA) in this system. Color readings corresponding to different times and locations within the mixing vessel were taken with a digital camera (or a colorimeter) and translated to the CIELab scale of colors. We use distances in the Lab space, a 3D color space, between a particular mixing state and the final mixing point to characterize segregation/mixing in the system.Conclusion and Relevance: Blue maize suspensions represent an adequate and flexible model to study mixing (and fluid mechanics in general) in Non-Newtonian suspensions using acid/base tracer injections. Simple strategies based on the evaluation of color distances in the CIELab space (or other scales such as HSB) can be adapted to characterize mixedness and mixing evolution in experiments using blue maize suspensions. © 2014 Trujillo-de Santiago et al.
dc.identifier.doi10.1371/journal.pone.0112954
dc.identifier.issn19326203
dc.identifier.issue11
dc.identifier.urihttp://hdl.handle.net/11285/630620
dc.identifier.volume9
dc.languageeng
dc.publisherPublic Library of Science
dc.relationhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84912143468&doi=10.1371%2fjournal.pone.0112954&partnerID=40&md5=acffa1599d7f710951bb137fd0fa30f5
dc.relationInvestigadores
dc.relationEstudiantes
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0
dc.sourcePLoS ONE
dc.subjectacid
dc.subjectanthocyanin
dc.subjectbase
dc.subjectanalysis
dc.subjectArticle
dc.subjectcamera
dc.subjectcolor
dc.subjectcolorimetry
dc.subjectcontrolled study
dc.subjectdynamic color analysis
dc.subjectflow
dc.subjectliquid
dc.subjectmechanics
dc.subjectmixing
dc.subjectnon Newtonian blue maize flour suspension
dc.subjectpH
dc.subjectphysical phenomena
dc.subjectsuspension
dc.subjecttime
dc.subjectZea mays
dc.subject.classification7 INGENIERÍA Y TECNOLOGÍA
dc.titleStudying mixing in Non-Newtonian blue maize flour suspensions using color analysis
dc.typeArtículo
refterms.dateFOA2018-10-19T13:37:36Z

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