2012
DOI: 10.1016/j.jfoodeng.2011.08.015
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Effect of temperature on dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea L.) pulp

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Cited by 84 publications
(67 citation statements)
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“…These results suggest that the FHM was more predominantly elastic than viscous. Similar behavior has been reported for some food samples such as pulps, purees, juices and concentrates (Augusto et al 2012). Ramchandran and Shah (2009) investigated textural and rheological properties of low-fat yogurt and they report that G'' was lower than G' for the samples indicating that they exhibited characteristics typical of a weak viscoelastic gel structure.…”
Section: Viscoelastic Propertiessupporting
confidence: 75%
“…These results suggest that the FHM was more predominantly elastic than viscous. Similar behavior has been reported for some food samples such as pulps, purees, juices and concentrates (Augusto et al 2012). Ramchandran and Shah (2009) investigated textural and rheological properties of low-fat yogurt and they report that G'' was lower than G' for the samples indicating that they exhibited characteristics typical of a weak viscoelastic gel structure.…”
Section: Viscoelastic Propertiessupporting
confidence: 75%
“…Los valores experimentales del comportamiento de curvas de flujo se ajustaron a los siguientes modelos reológicos: ley de potencia (ecuación 1), Herschel-Bulkley (ecuación 2), Casson (ecuación 3) y Mizrahi-Berk (ecuación 4), para los cuales n es el índice de flujo, K es el coeficiente de consistencia (Pa.s n ), σ es el esfuerzo cortante (Pa) y σ_o es el esfuerzo mínimo para iniciar el flujo (Augusto, Cristianini, & Ibarz, 2012).…”
Section: Comportamiento Reológicounclassified
“…Esto se relaciona con el comportamiento de las curvas de flujo en diferentes concentraciones, como se detalla en la figura 1, en la cual se observa una disminución del esfuerzo de corte a medida que se incrementa la tasa de deformación. El mismo comportamiento se encontró en estudios realizados en pulpa de arazá, cereza y ciruela (Augusto et al, 2012;Haminiuk et al, 2006;Pereira et al, 2014).…”
Section: Comportamiento Reológicounclassified
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“…Again the rest of the data were processed in the same way and revealed that the gold kiwifruit puree behaved as a Herschel-Bulkley fluid at the different temperatures. A number of other fruit purees had been fitted as well with the Herschel-Bulkley model including banana puree [7], blackberry pulp [8], raspberry, strawberry, prune and peach purees [19], mango pulp [21], blueberry puree [22], acai pulp [23] and siriguela pulp [24].…”
Section: Rheograms Of Green and Gold Kiwifruit Pureesmentioning
confidence: 99%