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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Effect of temperature on dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea L.) pulp

Texto completo
Autor(es):
Augusto, Pedro E. D. [1, 2] ; Cristianini, Marcelo [1] ; Ibarz, Albert [3]
Número total de Autores: 3
Afiliação do(s) autor(es):
[1] Univ Campinas UNICAMP, Tech Sch Campinas COTUCA, BR-13020060 Campinas, SP - Brazil
[2] Univ Campinas UNICAMP, Dept Food Technol DTA, Sch Food Engn FEA, BR-13020060 Campinas, SP - Brazil
[3] Univ Lleida UdL, Sch Agr & Forestry Engn ETSEA, Dept Food Technol DTA, Lleida - Spain
Número total de Afiliações: 3
Tipo de documento: Artigo Científico
Fonte: Journal of Food Engineering; v. 108, n. 2, p. 283-289, JAN 2012.
Citações Web of Science: 34
Resumo

The present work has evaluated the dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea) pulp as function of temperature (0-80 degrees C), as well as the applicability of the Cox-Merz rule. The product flow behavior could be well described by the Herschel-Bulkley's model (R(2) > 0.98), whose parameters were modeled as function of temperature (R(2) > 0.91). The product has shown a weak gel behavior, with storage modulus higher than loss modulus in the evaluated frequency range. The storage and loss modules could be well described by a power function of the oscillatory frequency (R(2) > 0.93), whose parameters were modeled as function of temperature (R(2) > 0.97). Moreover, a power modified Cox-Merz rule could describe the rheological properties of S. purpurea pulp (R(2) > 0.96). The obtained data are potentially useful for future studies on food properties and process design. (C) 2011 Elsevier Ltd. All rights reserved. (AU)

Processo FAPESP: 10/05241-8 - Efeito da homogeneização a alta pressão nas propriedades reológicas de produtos de tomate
Beneficiário:Marcelo Cristianini
Modalidade de apoio: Auxílio à Pesquisa - Regular