Rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp at pasteurization temperatures

Detalhes bibliográficos
Autor(a) principal: Lopes,Alessandra Santos
Data de Publicação: 2013
Outros Autores: Mattietto,Rafaella de Andrade, Menezes,Hilary Castle de, Silva,Luiza Helena Meller da, Pena,Rosinelson da Silva
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100005
Resumo: The rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp in the range of temperatures used for pasteurization (83 to 97 °C) was studied. The results indicated that Brazilian Cherry pulp presented pseudoplastic behavior, and the Herschel-Bulkley model was considered more adequate to represent the rheological behavior of this pulp in the range of temperatures studied. The fluid behavior index (n) varied in the range from 0.448 to 0.627. The effect of temperature on the apparent viscosity was described by an equation analogous to Arrhenius equation, and a decrease in apparent viscosity with an increase in temperature was observed.
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spelling Rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp at pasteurization temperaturesBrazilian cherryfruit pulprheologyactivation energyThe rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp in the range of temperatures used for pasteurization (83 to 97 °C) was studied. The results indicated that Brazilian Cherry pulp presented pseudoplastic behavior, and the Herschel-Bulkley model was considered more adequate to represent the rheological behavior of this pulp in the range of temperatures studied. The fluid behavior index (n) varied in the range from 0.448 to 0.627. The effect of temperature on the apparent viscosity was described by an equation analogous to Arrhenius equation, and a decrease in apparent viscosity with an increase in temperature was observed.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2013-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100005Food Science and Technology v.33 n.1 2013reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612013005000001info:eu-repo/semantics/openAccessLopes,Alessandra SantosMattietto,Rafaella de AndradeMenezes,Hilary Castle deSilva,Luiza Helena Meller daPena,Rosinelson da Silvaeng2013-04-09T00:00:00Zoai:scielo:S0101-20612013000100005Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2013-04-09T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp at pasteurization temperatures
title Rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp at pasteurization temperatures
spellingShingle Rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp at pasteurization temperatures
Lopes,Alessandra Santos
Brazilian cherry
fruit pulp
rheology
activation energy
title_short Rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp at pasteurization temperatures
title_full Rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp at pasteurization temperatures
title_fullStr Rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp at pasteurization temperatures
title_full_unstemmed Rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp at pasteurization temperatures
title_sort Rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp at pasteurization temperatures
author Lopes,Alessandra Santos
author_facet Lopes,Alessandra Santos
Mattietto,Rafaella de Andrade
Menezes,Hilary Castle de
Silva,Luiza Helena Meller da
Pena,Rosinelson da Silva
author_role author
author2 Mattietto,Rafaella de Andrade
Menezes,Hilary Castle de
Silva,Luiza Helena Meller da
Pena,Rosinelson da Silva
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Lopes,Alessandra Santos
Mattietto,Rafaella de Andrade
Menezes,Hilary Castle de
Silva,Luiza Helena Meller da
Pena,Rosinelson da Silva
dc.subject.por.fl_str_mv Brazilian cherry
fruit pulp
rheology
activation energy
topic Brazilian cherry
fruit pulp
rheology
activation energy
description The rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp in the range of temperatures used for pasteurization (83 to 97 °C) was studied. The results indicated that Brazilian Cherry pulp presented pseudoplastic behavior, and the Herschel-Bulkley model was considered more adequate to represent the rheological behavior of this pulp in the range of temperatures studied. The fluid behavior index (n) varied in the range from 0.448 to 0.627. The effect of temperature on the apparent viscosity was described by an equation analogous to Arrhenius equation, and a decrease in apparent viscosity with an increase in temperature was observed.
publishDate 2013
dc.date.none.fl_str_mv 2013-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100005
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100005
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612013005000001
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.33 n.1 2013
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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