| Full text | |
| Author(s): |
Villa-Velez, Harvey Alexander
[1]
;
Telis-Romero, Javier
[1]
;
Cano Higuita, Diana Maria
[1]
;
Nicolletti Telis, Vania Regina
[1]
Total Authors: 4
|
| Affiliation: | [1] Univ Estadual Paulista, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil
Total Affiliations: 1
|
| Document type: | Journal article |
| Source: | Ciência e Agrotecnologia; v. 36, n. 1, p. 78-85, JAN-FEB 2012. |
| Web of Science Citations: | 2 |
| Abstract | |
The freezing point depression (FPD) of uvaia pulp with and without additives - 10, 16, 22 and 28% of maltodextrin (MD), was measured using a simple apparatus consisting of two major sections: a freezing vessel and a data acquisition system. The thermal conductivity of the pulps was also investigated as a function of the frozen water fraction and temperature using a coaxial dual-cylinder apparatus. Above the initial freezing point, thermal conductivity fitted the polynomial equations well. Below the freezing point, thermal conductivity was strongly affected by both the frozen water fraction and the temperature. Simple equations in terms of the frozen water fraction and temperature could be fitted to the experimental data for freezing point depression and thermal conductivity. (AU) | |
| FAPESP's process: | 09/13033-9 - Microencapsulation of turmeric (Curcuma longa L.) oleoresin in mixtures of arabic gum, maltodextrin and modified starch |
| Grantee: | Diana Maria Cano Higuita |
| Support Opportunities: | Scholarships in Brazil - Master |