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dc.contributor.CRUESPUniversidade Estadual de Campinaspt_BR
dc.typeArtigo de periódicopt_BR
dc.titleSteady and dynamic shear rheological properties of acai pulp (Euterpe oleraceae Mart.)pt_BR
dc.contributor.authorTonon, RVpt_BR
dc.contributor.authorAlexandre, Dpt_BR
dc.contributor.authorHubinger, MDpt_BR
dc.contributor.authorCunha, RLpt_BR
unicamp.author.emailrosiano@fea.unicamp.brpt_BR
unicamp.authorTonon, R. V. Alexandre, D. Hubinger, M. D. Cunha, R. L. Univ Estadual Campinas, Fac Food Engn, BR-13083862 Campinas, SP, Brazilpt_BR
dc.subjectThixotropypt_BR
dc.subjectSlip effectpt_BR
dc.subjectYield stresspt_BR
dc.subjectViscositypt_BR
dc.subjectActivation energypt_BR
dc.subjectSuspensionspt_BR
dc.subjectParticulate systempt_BR
dc.subject.wosYield-stresspt_BR
dc.subject.wosWall Slippt_BR
dc.subject.wosHigh-temperaturespt_BR
dc.subject.wosBehaviorpt_BR
dc.subject.wosJuicept_BR
dc.subject.wosPureept_BR
dc.subject.wosFlowpt_BR
dc.subject.wosSuspensionspt_BR
dc.subject.wosTimept_BR
dc.subject.wosViscometerspt_BR
dc.description.abstractThe aim of this work was to study the theological behavior of acai Pulp at different temperatures (10, 25, 40, 55 and 70 degrees C) under steady and dynamic shear conditions. The measurements were carried out using a stress-controlled rheometer with stainless steel plate-plate geometry and smooth or grooved surfaces. In the tests performed with smooth surface geometry, the slip effect was shown at low shear rates under steady and dynamic shear conditions, while the use of grooved surface geometry minimized this effect. At any given temperature, the acai pulp showed shear thinning behavior with yield stress in the steady shear Measurements. However, an increase in temperature led to an increase in thixotropy and a decrease in yield stress. In addition, the acai Pull) Viscosity at 100 S (1) showed Arrhenius type temperature dependence, with activation energies of 4.18 and 6.21 kJ/mol for smooth and grooved Surfaces, respectively, With respect to the dynamic shear measurements, the acai pull) showed weak gel-like behavior, and the storage and loss moduli decreased with increasing temperatures. (c) 2009 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.issued2009pt_BR
dc.date.monthofcirculationJUNpt_BR
dc.identifier.citationJournal Of Food Engineering. Elsevier Sci Ltd, v. 92, n. 4, n. 425, n. 431, 2009.pt_BR
dc.language.isoenpt_BR
dc.description.volume92pt_BR
dc.description.issuenumber4pt_BR
dc.description.firstpage425pt_BR
dc.description.lastpage431pt_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
unicamp.cruespUSPpt_BR
dc.identifier.issn0260-8774pt_BR
dc.identifier.wosidWOS:000264666800010pt_BR
dc.identifier.doi10.1016/j.jfoodeng.2008.12.014pt_BR
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)pt_BR
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)pt_BR
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)pt_BR
dc.description.sponsorship1Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)pt_BR
dc.description.sponsorship1Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)pt_BR
dc.description.sponsorship1Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)pt_BR
dc.date.available2014-11-14T10:17:48Z
dc.date.available2015-11-26T16:05:48Z-
dc.date.accessioned2014-11-14T10:17:48Z
dc.date.accessioned2015-11-26T16:05:48Z-
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dc.description.provenanceMade available in DSpace on 2015-11-26T16:05:48Z (GMT). No. of bitstreams: 2 WOS000264666800010.pdf: 757639 bytes, checksum: d3bc2db1ae87806d1df5e6332476ee02 (MD5) WOS000264666800010.pdf.txt: 37562 bytes, checksum: 1b8583f7df5bbdfe847bbb1e35240fb2 (MD5) Previous issue date: 2009en
dc.identifier.urihttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/74612pt_BR
dc.identifier.urihttp://www.repositorio.unicamp.br/handle/REPOSIP/74612
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/74612-
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