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|Type:||Artigo de periódico|
|Title:||Mathematical models for the prediction of rheological parameters of Brazilian concentrated orange juices|
|Abstract:||The combined effect of temperature and composition on concentrated orange juice flow properties was determined. This information is important for applications. in engineering design calculations, such as the sizing of the equipment involved in the juice processing. Published data were used to fit the mathematical models for predicting the flow behaviour and consistency indexes. The parameter adjustment was done according to Arrhenius-type relationship and the fitted functions presented correlation coefficients of >0.92. The new models were fitted according to the following experimental data ranges of soluble solids content, temperature, pulp content and shear rate of 50 to 65 degreesBrix, -19 to 30degreesC, 0 to 11% v/v of pulp content, 0 to 1700 s(-1), respectively.|
|Subject:||concentrated orange juice|
|Editor:||Assn Food Scient Techn India|
|Appears in Collections:||Artigos e Materiais de Revistas Científicas - Unicamp|
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