<?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>2730-5066</journal-id>
<journal-title><![CDATA[Agrociencia Uruguay]]></journal-title>
<abbrev-journal-title><![CDATA[Agrocienc. Urug.]]></abbrev-journal-title>
<issn>2730-5066</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Agronomía - Instituto de Nacional de Investigación Agropecuaria]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2730-50662025000101319</article-id>
<article-id pub-id-type="doi">10.31285/agro.29.1581</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Identification of suitable plate geometry and gap size for rheological characterization of grape juice]]></article-title>
<article-title xml:lang="es"><![CDATA[Identificación de la geometría adecuada de la placa y el tamaño de gap para la caracterización reológica del zumo de uva]]></article-title>
<article-title xml:lang="pt"><![CDATA[Identificação da geometria adequada da placa e do tamanho de gap para a caracterização reológica do suco de uva]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Almeida]]></surname>
<given-names><![CDATA[R. F.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Batista]]></surname>
<given-names><![CDATA[E. A. C.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Kurozawa]]></surname>
<given-names><![CDATA[L. E.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidade Estadual de Campinas Departamento de Engenharia e Tecnologia de Alimentos ]]></institution>
<addr-line><![CDATA[Campinas ]]></addr-line>
<country>Brazil</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2025</year>
</pub-date>
<volume>29</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.edu.uy/scielo.php?script=sci_arttext&amp;pid=S2730-50662025000101319&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.edu.uy/scielo.php?script=sci_abstract&amp;pid=S2730-50662025000101319&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.edu.uy/scielo.php?script=sci_pdf&amp;pid=S2730-50662025000101319&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: This study aimed to identify the optimum plate geometry and gap size for measuring the rheological properties of grape juice and to validate the literature's suggested dimensional correlation that the gap should be at least ten times larger than the particle diameter. Gaps from 1.3 to 2.5 mm were tested with flat plate geometry. The third shear flow curve was analyzed to minimize thixotropic effects. The best gap was compared to the juice&#8217;s particle size, measured by laser diffraction. Data were fitted to Newtonian, Power-Law, and Herschel-Bulkley models, with the quality of fits assessed by R2, Sum of Squares of Errors (SSE) and Root Mean Square Error (RMSE). Gaps of 1.75 mm and 2.0 mm with smooth plates and a 2.0 mm gap with a rough plate showed typical juice behavior. The 1.75 mm gap, 10.93 times larger than the average particle size, met the recommended ratio. The juice has pseudoplastic behavior and can be predicted by Herschel-Bulkley model (R2 = 0.998, SSE = 9.63×10-2, RMSE = 0.031). The 1.75 mm gap with smooth geometry was ideal, reducing sample requirements and costs.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: El objetivo de este estudio fue identificar la geometría de plato y el tamaño de gap óptimos para medir las propiedades reológicas del zumo de uva y validar la correlación dimensional sugerida en la bibliografía, según la cual el gap debe ser al menos diez veces más grande que el diámetro de la partícula. Se probaron separaciones de 1,3 a 2,5 mm con una geometría de plato plano. Se analizó la tercera curva de flujo de cizallamiento para minimizar los efectos tixotrópicos. La mejor separación se comparó con el tamaño de partícula del zumo, medido por difracción láser. Los datos se ajustaron a los modelos Newtoniano, de Ley de Potencia y de Herschel-Bulkley, y la calidad de los ajustes se evaluó mediante R2, Suma de los errores cuadráticos (SSE) y Error cuadrático medio (RMSE). Los gaps de 1,75 mm y 2,0 mm con platos lisos, así como el de 2,0 mm con plato rugoso, mostraron el comportamiento típico del zumo. El gap de 1,75 mm, 10,93 veces más grande que el tamaño medio de las partículas, cumplía con la relación recomendada. El zumo presentó un comportamiento pseudoplástico y puede describirse mediante el modelo de Herschel-Bulkley (R2 = 0,998, SSE = 9,63×10-2, RMSE = 0,031). El gap de 1,75 mm con geometría lisa fue considerado ideal, ya que redujo la necesidad de muestra y los costos experimentales.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[Resumo: Este estudo teve como objetivo identificar a geometria de placa e o tamanho do gap ideais para medir as propriedades reológicas do suco de uva e validar a correlação dimensional sugerida pela literatura de que o gap deve ser pelo menos dez vezes maior que o diâmetro da partícula. Foram testadas gaps de 1,3 a 2,5 mm com geometria de placa plana. A terceira curva de fluxo de cisalhamento foi analisada para minimizar os efeitos tixotrópicos. O melhor gap foi comparado ao tamanho da partícula do suco, medido por difração a laser. Os dados foram ajustados aos modelos Newtoniano, Lei da Potência e Herschel-Bulkley, com a qualidade dos ajustes avaliada por R2, Soma dos quadrados dos erros (SSE) e Erro quadrático médio (RMSE). Os gaps de 1,75 mm e 2,0 mm com placas lisas e um gap de 2,0 mm com uma placa rugosa apresentaram um comportamento típico de suco. O gap de 1,75 mm -10,93 vezes maior do que o tamanho médio das partículas- atendeu à proporção recomendada. O suco tem comportamento pseudoplástico e pode ser previsto pelo modelo de Herschel-Bulkley (R2 = 0,998, SSE = 9,63×10-2, RMSE = 0,031). O gap de 1,75 mm com geometria lisa foi ideal, reduzindo os requisitos e os custos da amostra.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[gap]]></kwd>
<kwd lng="en"><![CDATA[fruit juice]]></kwd>
<kwd lng="en"><![CDATA[plate geometry]]></kwd>
<kwd lng="en"><![CDATA[thixotropy]]></kwd>
<kwd lng="es"><![CDATA[gap]]></kwd>
<kwd lng="es"><![CDATA[zumo de fruta]]></kwd>
<kwd lng="es"><![CDATA[geometría de platos]]></kwd>
<kwd lng="es"><![CDATA[tixotropía]]></kwd>
<kwd lng="pt"><![CDATA[gap]]></kwd>
<kwd lng="pt"><![CDATA[suco de fruta]]></kwd>
<kwd lng="pt"><![CDATA[geometria de placa: tixotropia]]></kwd>
</kwd-group>
</article-meta>
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