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Braz. J. Chem. Eng. vol.17 n.2 São Paulo June 2000
doi: 10.1590/S0104-66322000000200002
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Use of a rotational bench viscometer Article
to study the influence of temperature Article in xml format

and agitation speed on vinasse Article references

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L.E. Brossard Perez1, G. Bezzon1, E. Olivares Gómez1 and
1
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L.A.B. Cortez *
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Universidade Estadual de Campinas, Núcleo Interdisciplinar
de Planejamento Energético (NIPE), Related links
Fax (55) (019) 289-4717, Phone (55) (019) 788-7596, CEP Bookmark
13083-970, Campinas - SP, Brazil.
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Universidad de Oriente, Departamento de Ingeniería Química,
Santiago de Cuba, Cuba

(Received: January 10, 1999 ; Accepted: November 7, 1999 )

Abstract - Brookfield R.V.T. apparent viscosity measurements of 31.1 to 73o Brix

vinasses, with and without nondissolved solids (N.D.S.), were carried out at varying
rotation speeds (N) and temperatures (T). A regression analysis of this data was
carried out to select the corresponding mathematical models. It was concluded that
apparent Brookfield viscosity for low concentration vinasses (up to 52.4o Brix)
depends only on linear and quadratic temperature terms. At higher concentrations
o o
(66 and 73 Brix) regression models for apparent viscosity, must also include
quadratic as well as rotation speed-temperature interaction terms. This behavior is
discussed, identifying two types of rheological behaviors and advancing a
preliminary hypothesis about the role of solutes, N.D.S. and temperature.
Keywords: vinasse, Brookfield viscosity, regression analysis.

INTRODUCTION

Vinasse is a by-product of cane juice and/or molasses fermentation in the process of ethanol
production process. It consists of an aqueous solution of many organic and inorganic
substances, all of a polar nature (Polack et al., 1981). Original vinasse is rather diluted and
exhibits a varying amount of nondissolved solids (N.D.S.) of a colloidal nature (Brossard and
Cortez, 1996a). The rheology of vinasse has been studied by means of Brookfield R.V.T.
measurements for it’s disposal as vinasse-fuel oil emulsions (Brossard and Cortez, 1996b).

The present contribution is aimed describing variations in the apparent viscosity of vinasse in
terms of temperature (T) and rotation speed (N) in Brookfield R.V.T. determinations as well
as at advancing an explanation of the observed behavior. Brookfield R.V.T. viscosity data will

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then be used for a qualitative evaluation of the type of rheological behavior prevailing in the
vinasse solutions tested.

The importance of this study is to provide sufficient data to allow engineers to design vinasse
in-tube transportation in situations such as the preparation of vinasse in evaporators and
o
combustion. Most data available for vinasse is for low Brix values (up to 5 ), at which it
o
behaves mainly like water. However, high Brix vinasse (above 30 ) presents non-Newtonian
behavior. This observation is critical to pumping design and in-tube transportation, as it is
known for other materials in the sugar industry such as molasses. Like that of molasses
viscosity, vinasse viscosity is strongly dependent on water content and temperature, and this
is the objective of this study.

MATERIALS AND METHODS

o
Vinasse coming from high test molasses and with a dissolved solids concentration of 30 Brix
was concentrated up to 73o Brix using Buchi Rotavapor vacuum equipment. From this
concentrated mother vinasse, dilutions were made by adding distilled water in order to
o
prepare vinasse solutions with different concentrations (i.e., 31.1, 44, 52.4, 66 and 73 Brix).
Some of these prepared solutions were centrifuged to separate the N.D.S.

Apparent viscosity of vinasse solutions (with and without N.D.S.) was determined at several
temperatures and rotation speeds (N) by means of a Brookfield R.V.T. viscometer. For this
purpose, cylindrical spindles were used (Nos. 1, 2, 3, and 4).

The resulting values were processed using linear regression analysis, thereby obtaining the
corresponding mathematical models. All determinations were made in triplicate, using the
mean values for calculations.

RESULTS AND DISCUSSION

Figures 1 to 7 show apparent viscosity values ( ) for different temperatures (T) and rotation
speed (N), and as can be observed, a curvelike pattern prevails in all cases. Vinasses with
o o
31.1 to 44 Brix concentrations and N.D.S. (Figures 1 to 3) show small variations in with
changes in N at a given temperature.

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o
When the vinasse concentration is ≥ 66 Brix (Figures 4 to 7), large differences in values are
seen when determinations at a specific temperature are carried out at different N. These
noted differences become smaller as temperature increases.

A closer look at the viscosities of highly concentrated vinasses (≥ 66o Brix) gives additional
information. Thus, larger fluctuations in (for a given temperature) at different N are
observed when these vinasses contain N.D.S. This can be visualized by comparing Figures 4
and 5 and also Figures 6 and 7. Again an increase in T has a leveling effect. This behavior can
be explained in terms of a critical concentration from which point on, vinasse solutions
become more structured due to dipole-dipole interactions between their polar solutes. Other
noted changes related to temperature effects as well as comments about possible rheological
behavior are addressed later in the text.

At relatively low Brix values, N.D.S. present in vinasse have no noticeable effect, probably
due to the poorly consolidated associations prevailing in diluted liquid systems.

However, as soon as the above-mentioned, critical concentration is reached and a liquid

structure is established, polar N.D.S. nature introduce new linking points, reinforcing the
already existing interactions. The final result is an increase in apparent viscosity ( )
accounted for by the presence of N.D.S..

The regression analysis of the experimental data corresponding to Figures 1 to 7 shows that
o
the apparent viscosity of low Brix vinasses (i.e., up to ~ 50 Brix) has linear and quadratic
dependence on T with no appearance of significative N terms (Tables 1 and 2). On the other
o
hand, concentrated vinasses (≥ 66 Brix) show regression models for with high coefficients
2
of determination (R ) that include additional terms for T-N interactions as well as a quadratic
dependence. This is taken as clear evidence of the new nature of concentrated vinasses with
and without N.D.S..

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As expected, mathematical models obtained for high Brix vinasses present negative T and N
linear terms and a positive coefficient for their interaction term. Physically, this means that
there is a loosening action in the liquid due to an increase in both individual parameters.

Now, regarding T-N positive interaction, it is evident that when both are lowered at the same
time, there is an increase in viscosity.

Even though the Brookfield apparent viscosity is not what could be called a true apparent
viscosity (Diaz, 1995), from which a specific rheological model could be inferred, it gives
valuable information about the qualitative and quantitative nature of the associations in the
liquid under consideration. Thus, the absence of N terms in regression models for the
o
apparent viscosity of vinasse ( ) in the concentration range from 31.1 to 52.4 Brix indicates
that does not change when the shear rate ( ) assumes different values.

Although, there is not a complete identity between the and N parameters, it is obvious that
they are closely and directly related and therefore can be interchangeably used in a
qualitative evaluation of the rheology of a liquid system. Newton’s law of viscosity (Skelland,
1967) states that the relation between shear stress ( ) and shear rate ( ) has a constant
value for certain fluids at a definite temperature. This means that any change in causes a
proportional change in , while remains constant. For Newtonian fluids, temperature is the
only parameter affecting . This is precisely what is observed in the above-mentioned
vinasse solutions, and in accordance with that, it is also appropriate to consider them as
Newtonian fluids.

Returning to the Brookfield viscosity data for 31.1 to 52.4o Brix vinasses (Figures 1 to 3), it is
o
noted that all these curves have one specific slope up to approximately 40 C. From this
temperature on, a second segment with a much lower slope is observed. This second
segment tends towards a zero slope, indicating an approximation to a constant value of at
higher temperatures.

It seems that the structure of these moderately concentrated solutions becomes almost
completely disarranged at temperatures slightly above room temperature, and as
consequence, is considerably lower and its magnitude change little.

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It is also noted that the slope of the first branch of these curves gets steeper with an increase
2
in vinasse concentration. If the T term is neglected in the regression models appearing in
Table 1 the straight line equations so obtained show an increasing value, for slope (i.e., T
term coefficient) with an increase in vinasse concentration.

A reasonable conclusion is that the decreasing effect on caused by an increase in T becomes

more accentuated as the concentration of the vinasse solution increases (within the
concentration range so far discussed). This phenomenon can be explained by the fact that at
a given temperature, the kinetic energy acquired by the system causes greater disorder as
the number of particles in the system increases. In this way, of concentrated vinasses is
more depressed than that of diluted ones when T is raised.
o
On the other hand, vinasses with 66 to 73 Brix did not show similar behavior in relation to
the form of the curves, although, in accordance with the hypothesis just formulated, the
decrease in is considerably sharper than it is for less concentrated vinasses.

Another important difference noted for these concentrated vinasses is that no longer
remained constant when N was varied at a given T. Again, a qualitative change in rheological
properties could be detected from the Brookfield viscosity data, and in this case, it clearly
shows the non-Newtonian nature of concentrated vinasse solutions. As stated previously, this
change in rheology can be ascribed, to the complex strengthening of interactions between
polar constituents, soluble matter and colloids in vinasse solutions.

CONCLUSIONS

Apparent Brookfield viscosity ( ) of vinasse solutions is basically defined by total amounts of

o
solids in solutions ( Brix) and temperature (T). Regression equations for low Brix vinasses (<
66o Brix) show that can be described as a function of linear and quadratic terms of T. High
Brix vinasses (≥ 66o Brix) must also include quadratic N and N-T terms in order to obtain a
proper mathematical description of their apparent viscosity. The regression equations
obtained should help to predict under a rather wide range of conditions. It is important to
note that N.D.S. reinforce the liquid structure of vinasse and also increase it’s viscosity, but
only from a critical oBrix on. Through the detailed analysis of the experimental data obtained,
Newtonian and non-Newtonian rheological behaviors could be identified. The Brookfield R.V.T.
viscosity data allowed observation of different initial viscosity depression patterns depending
on temperature and concentration of the vinasse solutions studied.

ACKNOWLEDGEMENTS

The authors thank the State of São Paulo Research Foundation/FAPESP for the financial
support that made this publication possible.

NOMENCLATURE

Brookfield R.V.T. Brookfield viscometer model

D.F. Degrees of Freedom
N Rotation speed (r.p.m.)
N.D.S. Nondissolved Solids
p-value Actual significance level

r.p.m. Revolutions per minute (rotation speed)

R2 Correlation Coefficient
Sig. level Significance level
Std. Error Standard error
t-value Value of Student’s statistics
o
T Temperature ( C)

Apparent Brookfield viscosity (Pa.s)

Dynamic viscosity (Pa.s)
Shear stress (Pa)

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-1
Shear rate (s )

REFERENCES

Brossard Perez, L.E. and Cortez, L.A.B. Experiments on Vinasse Disposal - Part I:
o
Emulsification with Fuel Oils. Brazilian Journal of Chemical Engineering. vol. 13 n . 04, p. 200
(1996a). [ Links ]

Brossard Perez, L.E. and Cortez L.A.B. Experiments on Vinasse Disposal - Part II: Rheology of
Fuel Oil - Vinasse Emulsions. Brazilian Journal of Chemical Engineering. vol. 13, no. 4, p. 260
(1996b). [ Links ]

Diaz, A. Reologia de Fluidos Newtonianos y no Newtonianos. Ed. ISPJAM, Santiago de Cuba

(1995). [ Links ]

Polack, J.A., Day, D.F. and Cho, Y.K. Gasohol from Sugar Cane - Stillage Disposition Report
to Department of Natural Resources. DNR Agreement No. 21400-40-33. Audubon Sugar
Institute (A.S.I.), Baton Rouge, La. (1981). [ Links ]

Skelland, A.H.P. Non-Newtonian Flow and Heat Transfer. John Wiley and Sons, New York
(1967) [ Links ]

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