Determining and modelling of thermal and rheological properties of cashew apple by-products

Detalhes bibliográficos
Autor(a) principal: Vidal, Rogéria Helen Lima
Data de Publicação: 2018
Outros Autores: Carvalho, Fábia Bocayuva, Courtial, Camila Gambini Pereira
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFRN
Texto Completo: https://repositorio.ufrn.br/handle/123456789/32485
Resumo: This study aims to determine thermal and rheological properties of blended cashew apple juice (cajuína), nectar, and pulp. The effects of temperature on rheological properties were evaluated and the behavior was adjusted to rheological models. Comparing the thermal properties of cashew products, cajuína showed lower density, and higher values of thermal conductivity, thermal diffusivity and specific heat. Equations providing these properties in function of temperature were obtained, and presented good fits. Cajuína and cashew apple pulp were well characterized by the Ostwald-de-Waelle and Hershel-Bulkley models, respectively, while for cashew apple nectar, two behaviors were observed depending on the temperature used
id UFRN_2579fe0eaacd2cb7f3e147389c9c2313
oai_identifier_str oai:https://repositorio.ufrn.br:123456789/32485
network_acronym_str UFRN
network_name_str Repositório Institucional da UFRN
repository_id_str
spelling Vidal, Rogéria Helen LimaCarvalho, Fábia BocayuvaCourtial, Camila Gambini Pereira2021-05-10T21:13:41Z2021-05-10T21:13:41Z2018-03-16VIDAL, R. H. L.; CARVALHO, F. B.; PEREIRA, C. G.. Determining and Modelling of Thermal and Rheological Properties of Cashew Apple By-Products. Engineering and Applied Sciences, v. 3, p. 29-39, 2018. Disponível em: http://www.sciencepublishinggroup.com/journal/paperinfo?journalid=108&doi=10.11648/j.eas.20180301.15. Acesso em: 03 abr. 2021. http://dx.doi.org/10.11648/j.eas.20180301.15.2575-20222575-1468https://repositorio.ufrn.br/handle/123456789/3248510.11648/j.eas.20180301.15Science Publish GroupAttribution 3.0 Brazilhttp://creativecommons.org/licenses/by/3.0/br/info:eu-repo/semantics/openAccessCashew Tree and By-productsThermal and Rheological PropertiesRheological ModelingDetermining and modelling of thermal and rheological properties of cashew apple by-productsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleThis study aims to determine thermal and rheological properties of blended cashew apple juice (cajuína), nectar, and pulp. The effects of temperature on rheological properties were evaluated and the behavior was adjusted to rheological models. Comparing the thermal properties of cashew products, cajuína showed lower density, and higher values of thermal conductivity, thermal diffusivity and specific heat. Equations providing these properties in function of temperature were obtained, and presented good fits. Cajuína and cashew apple pulp were well characterized by the Ostwald-de-Waelle and Hershel-Bulkley models, respectively, while for cashew apple nectar, two behaviors were observed depending on the temperature usedengreponame:Repositório Institucional da UFRNinstname:Universidade Federal do Rio Grande do Norte (UFRN)instacron:UFRNORIGINALDeterminingAndModelling_PEREIRA_2018.pdfDeterminingAndModelling_PEREIRA_2018.pdfArtigoapplication/pdf2425524https://repositorio.ufrn.br/bitstream/123456789/32485/1/DeterminingAndModelling_PEREIRA_2018.pdf21dbc37ab873ea4d491cb4e279d4e077MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81484https://repositorio.ufrn.br/bitstream/123456789/32485/3/license.txte9597aa2854d128fd968be5edc8a28d9MD53CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8914https://repositorio.ufrn.br/bitstream/123456789/32485/2/license_rdf4d2950bda3d176f570a9f8b328dfbbefMD52123456789/324852021-05-10 18:13:41.942oai:https://repositorio.ufrn.br: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Repositório de PublicaçõesPUBhttp://repositorio.ufrn.br/oai/opendoar:2021-05-10T21:13:41Repositório Institucional da UFRN - Universidade Federal do Rio Grande do Norte (UFRN)false
dc.title.pt_BR.fl_str_mv Determining and modelling of thermal and rheological properties of cashew apple by-products
title Determining and modelling of thermal and rheological properties of cashew apple by-products
spellingShingle Determining and modelling of thermal and rheological properties of cashew apple by-products
Vidal, Rogéria Helen Lima
Cashew Tree and By-products
Thermal and Rheological Properties
Rheological Modeling
title_short Determining and modelling of thermal and rheological properties of cashew apple by-products
title_full Determining and modelling of thermal and rheological properties of cashew apple by-products
title_fullStr Determining and modelling of thermal and rheological properties of cashew apple by-products
title_full_unstemmed Determining and modelling of thermal and rheological properties of cashew apple by-products
title_sort Determining and modelling of thermal and rheological properties of cashew apple by-products
author Vidal, Rogéria Helen Lima
author_facet Vidal, Rogéria Helen Lima
Carvalho, Fábia Bocayuva
Courtial, Camila Gambini Pereira
author_role author
author2 Carvalho, Fábia Bocayuva
Courtial, Camila Gambini Pereira
author2_role author
author
dc.contributor.author.fl_str_mv Vidal, Rogéria Helen Lima
Carvalho, Fábia Bocayuva
Courtial, Camila Gambini Pereira
dc.subject.por.fl_str_mv Cashew Tree and By-products
Thermal and Rheological Properties
Rheological Modeling
topic Cashew Tree and By-products
Thermal and Rheological Properties
Rheological Modeling
description This study aims to determine thermal and rheological properties of blended cashew apple juice (cajuína), nectar, and pulp. The effects of temperature on rheological properties were evaluated and the behavior was adjusted to rheological models. Comparing the thermal properties of cashew products, cajuína showed lower density, and higher values of thermal conductivity, thermal diffusivity and specific heat. Equations providing these properties in function of temperature were obtained, and presented good fits. Cajuína and cashew apple pulp were well characterized by the Ostwald-de-Waelle and Hershel-Bulkley models, respectively, while for cashew apple nectar, two behaviors were observed depending on the temperature used
publishDate 2018
dc.date.issued.fl_str_mv 2018-03-16
dc.date.accessioned.fl_str_mv 2021-05-10T21:13:41Z
dc.date.available.fl_str_mv 2021-05-10T21:13:41Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.citation.fl_str_mv VIDAL, R. H. L.; CARVALHO, F. B.; PEREIRA, C. G.. Determining and Modelling of Thermal and Rheological Properties of Cashew Apple By-Products. Engineering and Applied Sciences, v. 3, p. 29-39, 2018. Disponível em: http://www.sciencepublishinggroup.com/journal/paperinfo?journalid=108&doi=10.11648/j.eas.20180301.15. Acesso em: 03 abr. 2021. http://dx.doi.org/10.11648/j.eas.20180301.15.
dc.identifier.uri.fl_str_mv https://repositorio.ufrn.br/handle/123456789/32485
dc.identifier.issn.none.fl_str_mv 2575-2022
2575-1468
dc.identifier.doi.none.fl_str_mv 10.11648/j.eas.20180301.15
identifier_str_mv VIDAL, R. H. L.; CARVALHO, F. B.; PEREIRA, C. G.. Determining and Modelling of Thermal and Rheological Properties of Cashew Apple By-Products. Engineering and Applied Sciences, v. 3, p. 29-39, 2018. Disponível em: http://www.sciencepublishinggroup.com/journal/paperinfo?journalid=108&doi=10.11648/j.eas.20180301.15. Acesso em: 03 abr. 2021. http://dx.doi.org/10.11648/j.eas.20180301.15.
2575-2022
2575-1468
10.11648/j.eas.20180301.15
url https://repositorio.ufrn.br/handle/123456789/32485
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv Attribution 3.0 Brazil
http://creativecommons.org/licenses/by/3.0/br/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution 3.0 Brazil
http://creativecommons.org/licenses/by/3.0/br/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Science Publish Group
publisher.none.fl_str_mv Science Publish Group
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFRN
instname:Universidade Federal do Rio Grande do Norte (UFRN)
instacron:UFRN
instname_str Universidade Federal do Rio Grande do Norte (UFRN)
instacron_str UFRN
institution UFRN
reponame_str Repositório Institucional da UFRN
collection Repositório Institucional da UFRN
bitstream.url.fl_str_mv https://repositorio.ufrn.br/bitstream/123456789/32485/1/DeterminingAndModelling_PEREIRA_2018.pdf
https://repositorio.ufrn.br/bitstream/123456789/32485/3/license.txt
https://repositorio.ufrn.br/bitstream/123456789/32485/2/license_rdf
bitstream.checksum.fl_str_mv 21dbc37ab873ea4d491cb4e279d4e077
e9597aa2854d128fd968be5edc8a28d9
4d2950bda3d176f570a9f8b328dfbbef
bitstream.checksumAlgorithm.fl_str_mv MD5
MD5
MD5
repository.name.fl_str_mv Repositório Institucional da UFRN - Universidade Federal do Rio Grande do Norte (UFRN)
repository.mail.fl_str_mv
_version_ 1814832713640706048

Registros relacionados