Abstract:
Flow characterization of a banana purée preserved by combined factors (slight reduction of water activity, reduction of pH, addition of preservatives and slight thermal treatment) was obtained at 5 and 25 °C. Fresh banana purée was used as a control. Preserved banana purée had thixotropic and pseudoplastic characteristics, exhibiting a defined yield stress and obeying the Weltmann and Herschel-Bulkley models. Additionally, the Michaels and Bolger model was tested to obtain information related to structural characteristics. Temperature had an important effect on the flow properties of the purée, a fact that might be attributed to the high contribution of the juice to the viscosity. © 1997, Sage Publications. All rights reserved.
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Citas:
---------- APA ----------
Guerrero, S., Alzamora, S.M. & Gerschenson, L.N.
(1997)
. Flow behaviour of processed banana purée . Food Science and Technology International, 3(2), 103-111.
http://dx.doi.org/10.1177/108201329700300205---------- CHICAGO ----------
Guerrero, S., Alzamora, S.M., Gerschenson, L.N.
"Flow behaviour of processed banana purée "
. Food Science and Technology International 3, no. 2
(1997) : 103-111.
http://dx.doi.org/10.1177/108201329700300205---------- MLA ----------
Guerrero, S., Alzamora, S.M., Gerschenson, L.N.
"Flow behaviour of processed banana purée "
. Food Science and Technology International, vol. 3, no. 2, 1997, pp. 103-111.
http://dx.doi.org/10.1177/108201329700300205---------- VANCOUVER ----------
Guerrero, S., Alzamora, S.M., Gerschenson, L.N. Flow behaviour of processed banana purée . Food Sci. Technol. Int. 1997;3(2):103-111.
http://dx.doi.org/10.1177/108201329700300205