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Gabrieli Alves de Oliveira ; Evandro Bona ; Bogdan Demczuk Junior ; Dayane Rosalyn Izidoro ; Agnes de Paula Scheer ;Acta Scientiarum. Technology 2013, 35 3

Autor: Charles Windson Isidoro Haminiuk

Fuente: http://www.redalyc.org/articulo.oa?id=303228846005


Introducción



Acta Scientiarum.
Technology ISSN: 1806-2563 eduem@uem.br Universidade Estadual de Maringá Brasil Isidoro Haminiuk, Charles Windson; Alves de Oliveira, Gabrieli; Bona, Evandro; Demczuk Junior, Bogdan; Izidoro, Dayane Rosalyn; Scheer, Agnes de Paula Rheological properties of ternary mixtures of yellow fruits Acta Scientiarum.
Technology, vol.
35, núm.
3, julio-septiembre, 2013, pp.
433-438 Universidade Estadual de Maringá Maringá, Brasil Available in: http:--www.redalyc.org-articulo.oa?id=303228846005 How to cite Complete issue More information about this article Journals homepage in redalyc.org Scientific Information System Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Non-profit academic project, developed under the open access initiative Acta Scientiarum http:--www.uem.br-acta ISSN printed: 1806-2563 ISSN on-line: 1807-8664 Doi: 10.4025-actascitechnol.v35i3.16096 Rheological properties of ternary mixtures of yellow fruits Charles Windson Isidoro Haminiuk1*, Gabrieli Alves de Oliveira2, Evandro Bona1, Bogdan Demczuk Junior2, Dayane Rosalyn Izidoro2 and Agnes de Paula Scheer2 1 Programa de Pós-graduação em Tecnologia de Alimentos, Universidade Tecnológica Federal do Paraná, BR-369, km 0,5, 87301-005, Campo Mourão, Paraná, Brazil.
2Programa de Pós-graduação em Engenharia de Alimentos, Universidade Federal do Paraná, Curitiba, Paraná, Brazil. *Author for correspondence.
E-mail: haminiuk@utfpr.edu.br ABSTRACT.
In this work, the rheological behaviour of ternary mixtures of orange juice, pineapple and mango pulps was studied using response surface methodology.
The flow curves were adequately described by the Herschel–Bulkley rheological model.
All the ternary mixtures studied presented a change in the rheological parameters with an increase in temperature, and the majority of the formulations were shearthinning fluids.
The rheological responses were influenced by different pulp proportions and different te...





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