A Rheological Model for Cupuassu (Theobroma grandiflorum) Pulp at Different Concentrations and Temperatures

dc.contributor.authorChaves, M.A.
dc.contributor.authorBaptista, F.J.
dc.contributor.authorSilva, J.N.
dc.contributor.authorRodrigues, L.
dc.contributor.authorViana, A.D.
dc.contributor.editorChen, Xiao Dong
dc.date.accessioned2014-01-21T18:14:29Z
dc.date.available2014-01-21T18:14:29Z
dc.date.issued2013-10
dc.description.abstractThis work was made aiming at studying the best model for the rheological properties of Cupuassu (Theobroma grandiflorum, Schum) pulps with 14 (in nature), 17, 19, 23 and 25°Brix of total soluble solids (TSS) which were me asured at 20, 30, 40, 50 and 60°C temperature using a conc entric cylinder rheometer. The results were adjusted to the following nine models: Ostwald-de-Waele (power law), Bingham, Casson, Generalized Casson, Heinz–Casson, Herschel–Bulkley, Mizrahi–Berk, Schulmann–Haroske–Reher and Windhab. The parameters of the best model were correlated with pulp temperature and TSS by polynomial regression analysis and were kept in the regression equation only those parameters that contributed more than 1% to the variation of the independent variable. The results indicate that the rheological behavior of Cupuassu pulp in different concentrations and temperatures can be modeled by the Windhab model, although other models can be used in a narrower band of shear stress.por
dc.identifier.authoremailmodestochaves@hotmail.com
dc.identifier.authoremailfb@uevora.pt
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dc.identifier.citationCHAVES M.A., BAPTISTA F.J., SILVA J. N., RODRIGUES L. B., VIANA A. D. 2013. A Rheological Model for Cupuassu (Theobroma grandiflorum) Pulp at Different Concentrations And Temperatures. International Journal of Food Engineering, 9:353-363.por
dc.identifier.doi10.1515/ijfe-2012-0194
dc.identifier.scientificarea580por
dc.identifier.sharewithPartilhar com o ICAAMpor
dc.identifier.urihttp://hdl.handle.net/10174/9857
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherDE GRUYTERpor
dc.rightsopenAccesspor
dc.subjectviscositypor
dc.subjectshear stresspor
dc.titleA Rheological Model for Cupuassu (Theobroma grandiflorum) Pulp at Different Concentrations and Temperaturespor
dc.typearticlepor
degois.publication.firstPage353por
degois.publication.lastPage363por
degois.publication.titleInternational Journal of Food Engineeringpor
degois.publication.volume9 (4)por

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