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dc.contributor.CRUESPUniversidade Estadual de Campinaspt_BR
dc.typeArtigo de periódicopt_BR
dc.titleEffect of temperature on dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea L.) pulppt_BR
dc.contributor.authorAugusto, PEDpt_BR
dc.contributor.authorCristianini, Mpt_BR
dc.contributor.authorIbarz, Apt_BR
unicamp.author.emailpedro@cotuca.unicamp.brpt_BR
unicamp.authorAugusto, Pedro E. D. Cristianini, Marcelo Univ Campinas UNICAMP, Tech Sch Campinas COTUCA, BR-13020060 Campinas, SP, Brazilpt_BR
unicamp.authorAugusto, Pedro E. D. Univ Campinas UNICAMP, Dept Food Technol DTA, Sch Food Engn FEA, BR-13020060 Campinas, SP, Brazilpt_BR
unicamp.authorIbarz, Albert Univ Lleida UdL, Sch Agr & Forestry Engn ETSEA, Dept Food Technol DTA, Lleida, Spainpt_BR
dc.subjectFood propertiespt_BR
dc.subjectRheologypt_BR
dc.subjectViscoelasticitypt_BR
dc.subjectViscositypt_BR
dc.subject.wosYield-stresspt_BR
dc.subject.wosPotato Pureept_BR
dc.subject.wosTomato Pastept_BR
dc.subject.wosMango Pulppt_BR
dc.subject.wosFoodspt_BR
dc.subject.wosBehaviorpt_BR
dc.subject.wosJuicept_BR
dc.subject.wosProductspt_BR
dc.subject.wosSizept_BR
dc.subject.wosTimept_BR
dc.description.abstractThe present work has evaluated the dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea) pulp as function of temperature (0-80 degrees C), as well as the applicability of the Cox-Merz rule. The product flow behavior could be well described by the Herschel-Bulkley's model (R(2) > 0.98), whose parameters were modeled as function of temperature (R(2) > 0.91). The product has shown a weak gel behavior, with storage modulus higher than loss modulus in the evaluated frequency range. The storage and loss modules could be well described by a power function of the oscillatory frequency (R(2) > 0.93), whose parameters were modeled as function of temperature (R(2) > 0.97). Moreover, a power modified Cox-Merz rule could describe the rheological properties of S. purpurea pulp (R(2) > 0.96). The obtained data are potentially useful for future studies on food properties and process design. (C) 2011 Elsevier Ltd. All rights reserved.pt
dc.relation.ispartofJournal Of Food Engineeringpt_BR
dc.relation.ispartofabbreviationJ. Food Eng.pt_BR
dc.publisher.cityOxfordpt_BR
dc.publisher.countryInglaterrapt_BR
dc.publisherElsevier Sci Ltdpt_BR
dc.date.issued2012pt_BR
dc.date.monthofcirculationJANpt_BR
dc.identifier.citationJournal Of Food Engineering. Elsevier Sci Ltd, v. 108, n. 2, n. 283, n. 289, 2012.pt_BR
dc.language.isoenpt_BR
dc.description.volume108pt_BR
dc.description.issuenumber2pt_BR
dc.description.firstpage283pt_BR
dc.description.lastpage289pt_BR
dc.rightsfechadopt_BR
dc.rights.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policypt_BR
dc.sourceWeb of Sciencept_BR
dc.identifier.issn0260-8774pt_BR
dc.identifier.wosidWOS:000296927900005pt_BR
dc.identifier.doi10.1016/j.jfoodeng.2011.08.015pt_BR
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)pt_BR
dc.description.sponsorship1Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)pt_BR
dc.description.sponsordocumentnumberFAPESP [2010/05241-8]pt
dc.date.available2014-07-30T17:09:30Z
dc.date.available2015-11-26T17:45:43Z-
dc.date.accessioned2014-07-30T17:09:30Z
dc.date.accessioned2015-11-26T17:45:43Z-
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dc.identifier.urihttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/64326
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/64326-
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