Physicochemical and rheological characterization of goat whey
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFRN |
Texto Completo: | https://repositorio.ufrn.br/handle/123456789/32483 |
Resumo: | The whey is a product with high nutritional value, but it is too wasted. In this sense, this study aims to evaluate the physicochemical and rheological properties of goat whey. Content of total protein, lactose, fat, ash, total solids, humidity, pH and density of goat whey were determined. The whey rheological behavior was evaluated in different conditions of temperature and share rate. Two rheological models were used to fit the behavior of the goat whey and the activation energy was determined by Arrhenius equation. The characterization of goat whey showed satisfactory results. The increase in temperature resulted in a decrease of shear stress and apparent viscosity of goat whey, while the reverse was observed for strain rate increased. Ostwald-de-Waelle model presented a satisfactory arrangement with R² above 0.99 for all temperatures studied. The goat whey presented behavior index larger than 1, indicating that this is a dilatant fluid |
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Freire, Luziany Adyja da CostaCourtial, Camila Gambini Pereira2021-05-10T20:26:31Z2021-05-10T20:26:31Z2018-01-05FREIRE, L. A. C. ; PEREIRA, C. G. . Physicochemical and Rheological Characterization of Goat Whey. Journal of Food Technology Research, v. 5, p. 10-18, 2018. Disponível em: http://www.conscientiabeam.com/journal/58/abstract/5081. Acesso em: 03 abr. 2021. http://dx.doi.org/10.18488/journal.58.2018.51.10.18.2312-37962312-6426https://repositorio.ufrn.br/handle/123456789/3248310.18488/journal.58.2018.51.10.18Conscientia BeamGoat wheyProtein sourceCompositional characterizationPhysicochemical propertiesRheologyArrhenius equationPhysicochemical and rheological characterization of goat wheyinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleThe whey is a product with high nutritional value, but it is too wasted. In this sense, this study aims to evaluate the physicochemical and rheological properties of goat whey. Content of total protein, lactose, fat, ash, total solids, humidity, pH and density of goat whey were determined. The whey rheological behavior was evaluated in different conditions of temperature and share rate. Two rheological models were used to fit the behavior of the goat whey and the activation energy was determined by Arrhenius equation. The characterization of goat whey showed satisfactory results. The increase in temperature resulted in a decrease of shear stress and apparent viscosity of goat whey, while the reverse was observed for strain rate increased. Ostwald-de-Waelle model presented a satisfactory arrangement with R² above 0.99 for all temperatures studied. The goat whey presented behavior index larger than 1, indicating that this is a dilatant fluidengreponame:Repositório Institucional da UFRNinstname:Universidade Federal do Rio Grande do Norte (UFRN)instacron:UFRNinfo:eu-repo/semantics/openAccessORIGINALPhysicochemicalAndRheological_PEREIRA_2018.pdfPhysicochemicalAndRheological_PEREIRA_2018.pdfArtigoapplication/pdf438478https://repositorio.ufrn.br/bitstream/123456789/32483/1/PhysicochemicalAndRheological_PEREIRA_2018.pdfc3b5cb4fc5d8fe270a595861eef3fb49MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81484https://repositorio.ufrn.br/bitstream/123456789/32483/2/license.txte9597aa2854d128fd968be5edc8a28d9MD52123456789/324832021-05-10 17:26:32.391oai:https://repositorio.ufrn.br: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Repositório de PublicaçõesPUBhttp://repositorio.ufrn.br/oai/opendoar:2021-05-10T20:26:32Repositório Institucional da UFRN - Universidade Federal do Rio Grande do Norte (UFRN)false |
dc.title.pt_BR.fl_str_mv |
Physicochemical and rheological characterization of goat whey |
title |
Physicochemical and rheological characterization of goat whey |
spellingShingle |
Physicochemical and rheological characterization of goat whey Freire, Luziany Adyja da Costa Goat whey Protein source Compositional characterization Physicochemical properties Rheology Arrhenius equation |
title_short |
Physicochemical and rheological characterization of goat whey |
title_full |
Physicochemical and rheological characterization of goat whey |
title_fullStr |
Physicochemical and rheological characterization of goat whey |
title_full_unstemmed |
Physicochemical and rheological characterization of goat whey |
title_sort |
Physicochemical and rheological characterization of goat whey |
author |
Freire, Luziany Adyja da Costa |
author_facet |
Freire, Luziany Adyja da Costa Courtial, Camila Gambini Pereira |
author_role |
author |
author2 |
Courtial, Camila Gambini Pereira |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Freire, Luziany Adyja da Costa Courtial, Camila Gambini Pereira |
dc.subject.por.fl_str_mv |
Goat whey Protein source Compositional characterization Physicochemical properties Rheology Arrhenius equation |
topic |
Goat whey Protein source Compositional characterization Physicochemical properties Rheology Arrhenius equation |
description |
The whey is a product with high nutritional value, but it is too wasted. In this sense, this study aims to evaluate the physicochemical and rheological properties of goat whey. Content of total protein, lactose, fat, ash, total solids, humidity, pH and density of goat whey were determined. The whey rheological behavior was evaluated in different conditions of temperature and share rate. Two rheological models were used to fit the behavior of the goat whey and the activation energy was determined by Arrhenius equation. The characterization of goat whey showed satisfactory results. The increase in temperature resulted in a decrease of shear stress and apparent viscosity of goat whey, while the reverse was observed for strain rate increased. Ostwald-de-Waelle model presented a satisfactory arrangement with R² above 0.99 for all temperatures studied. The goat whey presented behavior index larger than 1, indicating that this is a dilatant fluid |
publishDate |
2018 |
dc.date.issued.fl_str_mv |
2018-01-05 |
dc.date.accessioned.fl_str_mv |
2021-05-10T20:26:31Z |
dc.date.available.fl_str_mv |
2021-05-10T20:26:31Z |
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 |
FREIRE, L. A. C. ; PEREIRA, C. G. . Physicochemical and Rheological Characterization of Goat Whey. Journal of Food Technology Research, v. 5, p. 10-18, 2018. Disponível em: http://www.conscientiabeam.com/journal/58/abstract/5081. Acesso em: 03 abr. 2021. http://dx.doi.org/10.18488/journal.58.2018.51.10.18. |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufrn.br/handle/123456789/32483 |
dc.identifier.issn.none.fl_str_mv |
2312-3796 2312-6426 |
dc.identifier.doi.none.fl_str_mv |
10.18488/journal.58.2018.51.10.18 |
identifier_str_mv |
FREIRE, L. A. C. ; PEREIRA, C. G. . Physicochemical and Rheological Characterization of Goat Whey. Journal of Food Technology Research, v. 5, p. 10-18, 2018. Disponível em: http://www.conscientiabeam.com/journal/58/abstract/5081. Acesso em: 03 abr. 2021. http://dx.doi.org/10.18488/journal.58.2018.51.10.18. 2312-3796 2312-6426 10.18488/journal.58.2018.51.10.18 |
url |
https://repositorio.ufrn.br/handle/123456789/32483 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Conscientia Beam |
publisher.none.fl_str_mv |
Conscientia Beam |
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reponame:Repositório Institucional da UFRN instname:Universidade Federal do Rio Grande do Norte (UFRN) instacron:UFRN |
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UFRN |
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UFRN |
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Repositório Institucional da UFRN |
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Repositório Institucional da UFRN |
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