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| Format: | Artículo científico |
| Language: | en |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
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| Online Access: | https://www.redalyc.org/articulo.oa?id=395940115014 |
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Table of Contents:
- Thermophysical and rheological properties of dulce de leche with and without coconut flakes as a function of temperature Vanessa Camarinha BARBOSA Edwin Elard GARCIA-ROJAS Jane Sélia dos Reis COIMBRA Paula de Aguiar CIPRIANO Eduardo Basílio de OLIVEIRA Javier TELIS-ROMERO Agrociencias Bingham model heat capacity specific mass dulce de leche thermal diffusivity Dulce de leche (DL), a dairy dessert highly appreciated in Brazil, is a concentrated product containing about 70% m/m of total solids. Thermophysical and rheological properties of two industrial Brazilian Dulce de leche formulations (classic Dulce de leche and Dulce de leche added with coconut flakes 1.5% m/m) were determined at temperatures comprised between 28.4 and 76.4 °C. In general, no significant differences (p < 0.05) were observed in the presence of coconut flakes in the two formulations. Heat capacity varied from 2633.2 to 3101.8 J/kg.°C; thermal conductivity from 0.383 to 0.452 W/m.°C; specific mass from 1350.7 to 1310.7 kg/m3; and, thermal diffusivity from (1.082 × 10–7 to 1.130 × 10–7) m2/s. The Bingham model was used to properly describe the non-Newtonian behavior of both formulations, with yielding stress values varying from 27.3 to 17.6 Pa and plastic viscosity from 19.9 to 5.9 Pa.s. 2013 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940115014 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.1 Vol.33