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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Density, thermal expansion coefficient, and rheological behaviour of meat extract under different temperatures and solids concentrations

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Author(s):
Polachini, Tiago C. [1] ; Betiol, Lilian F. L. [1] ; Bastos, Mauricio G. [2] ; Telis, Vania R. N. [1] ; de Souza, Ana C. [3] ; Telis-Romero, Javier [1]
Total Authors: 6
Affiliation:
[1] State Univ Sao Paulo, Food Engn & Technol Dept, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil
[2] JBS Friboi, Barretos, SP - Brazil
[3] Univ Fed Triangulo Mineiro, Dept Food Engn, BR-38064200 Uberaba, MG - Brazil
Total Affiliations: 3
Document type: Journal article
Source: CANADIAN JOURNAL OF CHEMICAL ENGINEERING; v. 94, n. 5, p. 988-994, MAY 2016.
Web of Science Citations: 1
Abstract

Meat extract is a product with a high aggregated value obtained by concentrating cooking broth from meat products. To optimize project design and processing, we determined experimental values of the density and rheological behaviour of meat extract. We evaluated the influences of temperature and solids concentration on the studied parameters. Different concentrations and temperatures were selected based on the main processing steps, ranging from 0-60g(soluble solids)/100g(solution) and 2-98 degrees C. The model best fitted to density was derived and a thermodynamic relation was applied to calculate the thermal expansion coefficient. Meat extract density had a linear dependence on temperature and quadratic dependence on solids content, while the thermal expansion coefficient remained approximately constant at 5.33x10(-4)m(3)m(-3)K(-1). Concerning rheological analyses, meat extract had Newtonian behaviour from 1.5-20g(soluble solids)/100g(solution) at the temperature range studied. From 30-60g(soluble solids)/100g(solution), the Power-Law model was better fitted to the data and the consistency coefficient and flow behaviour index could be calculated. Both parameters were sensitive to changes in temperature and concentration. Apparent viscosity increased with increasing the meat extract concentration and lowering the temperature. The dependence of rheological parameters on temperature was expressed through an Arrhenius-type equation. (AU)

FAPESP's process: 13/09344-4 - Determination of the best physical conditions of hydrolysis with power ultrasound in peanuts waste
Grantee:Tiago Carregari Polachini
Support Opportunities: Scholarships in Brazil - Master