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Abstract:

The influence of pH (3.0 and 5.1) and addition of glucose to attain water activities (aw) ranging from 0.89 to 0.97 on the flow behaviour of banana purées was evaluated in the temperature range 70-55°C. All purées were shear-thinning fluids with appreciable yield stress values, the flow curves essentially following the Herschel-Bulkley model. Glucose addition generally decreased the apparent viscosities and increased the temperature dependence of the flow properties. There were no patterns with respect to the effect of pH on flow characteristics. The effect of temperature (10-40°C) and concentration (21.4-50.9°Brix) on the consistency coefficient was represented by a single equation derived by combining an Arrhenius type relationship for the dependence on temperature and an exponential relationship for the influence of concentration. © 1997 Elsevier Science Limited. All rights reserved.

Registro:

Documento: Artículo
Título:Effect of pH, temperature and glucose addition on flow behaviour of fruit purées I. banana purée
Autor:Guerrero, S.N.; Alzamora, S.M.
Filiación:Departamento de Industrias, Universidad de Buenos Aires, Ciudad Universitaria, (1428) Buenos Aires, Argentina
Palabras clave:Composition effects; Flow patterns; Glucose; Mathematical models; pH effects; Shear flow; Thermal effects; Viscosity of liquids; Yield stress; Arrhenius equation; Herschel Bulkley model; Fruit juices
Año:1997
Volumen:33
Número:3-4
Página de inicio:239
Página de fin:256
Título revista:Journal of Food Engineering
Título revista abreviado:J Food Eng
ISSN:02608774
CODEN:JFOED
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v33_n3-4_p239_Guerrero

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Citas:

---------- APA ----------
Guerrero, S.N. & Alzamora, S.M. (1997) . Effect of pH, temperature and glucose addition on flow behaviour of fruit purées I. banana purée. Journal of Food Engineering, 33(3-4), 239-256.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v33_n3-4_p239_Guerrero [ ]
---------- CHICAGO ----------
Guerrero, S.N., Alzamora, S.M. "Effect of pH, temperature and glucose addition on flow behaviour of fruit purées I. banana purée" . Journal of Food Engineering 33, no. 3-4 (1997) : 239-256.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v33_n3-4_p239_Guerrero [ ]
---------- MLA ----------
Guerrero, S.N., Alzamora, S.M. "Effect of pH, temperature and glucose addition on flow behaviour of fruit purées I. banana purée" . Journal of Food Engineering, vol. 33, no. 3-4, 1997, pp. 239-256.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v33_n3-4_p239_Guerrero [ ]
---------- VANCOUVER ----------
Guerrero, S.N., Alzamora, S.M. Effect of pH, temperature and glucose addition on flow behaviour of fruit purées I. banana purée. J Food Eng. 1997;33(3-4):239-256.
Available from: https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v33_n3-4_p239_Guerrero [ ]