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Abstract:

The flow behaviour of papaya, mango and peach purées over the temperature range 10-55°C was studied. The effect of glucose addition (soluble solids concentration in the range 12-52°Brix) and pH (3.0 and natural) was also investigated. After eliminating time dependency, flow was adequately described by the Herschel-Bulkley model. In mango and peach purées, exponential equations were used to describe the combined effect of temperature and soluble solids content on the consistency coefficient. Temperature showed little influence over the flow index but a severe effect on the yield stress. For the three fruits, flow index and yield stress values were correlated with temperature and water activity by means of polynomial equations. © 1998 Elsevier Science Limited. All rights reserved.

Registro:

Documento: Artículo
Título:Effect of pH, Temperature and Glucose Addition on Flow Behaviour of Fruit Purees: II. Peach, Papaya and Mango Purées
Autor:Guerrero, S.N.; Alzamora, S.M.
Filiación:Departamento de Industrias, Universidad de Buenos Aires, Ciudad Universitaria, (1428) Buenos Aires, Argentina
Palabras clave:Carica papaya; Mangifera indica; Prunus persica; Composition effects; Flow of fluids; Fruit juices; Glucose; Mathematical models; pH effects; Polynomials; Solubility; Thermal effects; Yield stress; Consistency coefficient; Exponential equations; Flow index; Herschel-Bulkley model; Mango puree; Papaya puree; Peach puree; Food processing
Año:1998
Volumen:37
Número:1-4
Página de inicio:77
Página de fin:101
Título revista:Journal of Food Engineering
Título revista abreviado:J Food Eng
ISSN:02608774
CODEN:JFOED
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v37_n1-4_p77_Guerrero

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Citas:

---------- APA ----------
Guerrero, S.N. & Alzamora, S.M. (1998) . Effect of pH, Temperature and Glucose Addition on Flow Behaviour of Fruit Purees: II. Peach, Papaya and Mango Purées. Journal of Food Engineering, 37(1-4), 77-101.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v37_n1-4_p77_Guerrero [ ]
---------- CHICAGO ----------
Guerrero, S.N., Alzamora, S.M. "Effect of pH, Temperature and Glucose Addition on Flow Behaviour of Fruit Purees: II. Peach, Papaya and Mango Purées" . Journal of Food Engineering 37, no. 1-4 (1998) : 77-101.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v37_n1-4_p77_Guerrero [ ]
---------- MLA ----------
Guerrero, S.N., Alzamora, S.M. "Effect of pH, Temperature and Glucose Addition on Flow Behaviour of Fruit Purees: II. Peach, Papaya and Mango Purées" . Journal of Food Engineering, vol. 37, no. 1-4, 1998, pp. 77-101.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v37_n1-4_p77_Guerrero [ ]
---------- VANCOUVER ----------
Guerrero, S.N., Alzamora, S.M. Effect of pH, Temperature and Glucose Addition on Flow Behaviour of Fruit Purees: II. Peach, Papaya and Mango Purées. J Food Eng. 1998;37(1-4):77-101.
Available from: https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v37_n1-4_p77_Guerrero [ ]