Rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp at pasteurization temperatures
Main Author: | |
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Publication Date: | 2013 |
Other Authors: | , , , |
Format: | Article |
Language: | eng |
Source: | Food Science and Technology (Campinas) |
Download full: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100005 |
Summary: | 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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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 |
_version_ |
1752126318248460288 |