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| Formato: | Artículo científico |
| Lenguaje: | en |
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Universidade Estadual de Maringá
2013
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| Acceso en línea: | https://www.redalyc.org/articulo.oa?id=303228846005 |
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- Rheological properties of ternary mixtures of yellow fruits Charles Windson Isidoro Haminiuk Gabrieli Alves de Oliveira Evandro Bona Bogdan Demczuk Junior Dayane Rosalyn Izidoro Agnes de Paula Scheer Ingeniería fruits Rheology temperature apparent viscosity 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 shear- thinning fluids. The rheological responses were influenced by different pulp proportions and different temperatures (20 or 60oC). The quadratic and cubic models used to fit the responses were considered suitable owing to the high values of the coefficient of determination. 2013 artículo científico 1806-2563 https://www.redalyc.org/articulo.oa?id=303228846005 en http://www.redalyc.org/revista.oa?id=3032 Acta Scientiarum. Technology application/pdf Universidade Estadual de Maringá Acta Scientiarum. Technology (Brasil) Num.3 Vol.35