| Texto completo | |
| Autor(es): |
Villa-Velez, Harvey Alexander
[1]
;
Telis-Romero, Javier
[1]
;
Cano Higuita, Diana Maria
[1]
;
Nicolletti Telis, Vania Regina
[1]
Número total de Autores: 4
|
| Afiliação do(s) autor(es): | [1] Univ Estadual Paulista, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil
Número total de Afiliações: 1
|
| Tipo de documento: | Artigo Científico |
| Fonte: | Ciência e Agrotecnologia; v. 36, n. 1, p. 78-85, JAN-FEB 2012. |
| Citações Web of Science: | 2 |
| Resumo | |
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) | |
| Processo FAPESP: | 09/13033-9 - Microencapsulação de oleoresina de cúrcuma (Curcuma longa L.) em misturas de goma arábica, maltodextrina e amido modificado |
| Beneficiário: | Diana Maria Cano Higuita |
| Modalidade de apoio: | Bolsas no Brasil - Mestrado |