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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor Cabral,Renato Alexandre Ferreira (2) Gabas,Ana Lúcia (2) Telis-Romero,Javier (2) Oliveira,Carlos Augusto Fernandes de (1) Orrego-Alzate,Carlos Eduardo (1) Palavra-chave Fruit juice (1) Goat milk (1) Physical property (1) Rheological properties (1) Rheology (1) Rheometer (1) Thermal conductivity (1) Thermal properties (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2012 (1) 2007 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Density and rheological parameters of goat milk Ciênc. Tecnol. Aliment. Gabas,Ana Lúcia; Cabral,Renato Alexandre Ferreira; Oliveira,Carlos Augusto Fernandes de; Telis-Romero,Javier. The rheological behavior and density of goat milk was studied as a function of solids concentration (10.5 to 50.0%) and temperature (273 to 331 k). Newtonian behavior was observed for values of total solids (TS) between 10.5 and 22.0% and temperatures from 276 to 331 k changing to pseudoplastic behavior without yield stress for TS from 25.0 to 39.4% at the same range of temperature. Goat milk with TS between 44.3 to 50.0% and temperatures of 273 to 296 k showed yield stress in addition to pseudoplastic behavior. At 303 to 331 k the power law model was observed again, without yield stress. The density of goat milk ranged from 991.7 to 1232.4 kg.m-3. Tipo: Info:eu-repo/semantics/article Palavras-chave: Goat milk; Physical property; Rheological properties; Rheometer. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200026 Rheological and thermophysical properties of blackberry juice Ciênc. Tecnol. Aliment. Cabral,Renato Alexandre Ferreira; Orrego-Alzate,Carlos Eduardo; Gabas,Ana Lúcia; Telis-Romero,Javier. Rheological and thermophysical properties were determined for blackberry juice, which was produced from blackberry fruit at 9.1 ± 0.5 °Brix and density of 1.0334 ± 0.0043 g cm-3. The concentration process was performed using a roto evaporator, under vacuum, to obtain concentrated juice at about 60 °Brix. In order to obtain different concentrations, concentrated juice was diluted with distilled water. Rheological measurements were carried out using a Rheotest 2.1 Searle type rheometer. In the tested ranges, the samples behaved as pseudoplastic fluids, and the Power-Law model was satisfactorily fitted to the experimental data. The friction factor was measured for blackberry juice in laminar flow conditions of pseudoplastic behavior. Thermal conductivity,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Fruit juice; Rheology; Thermal conductivity; Thermal properties. Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000300025 Registros recuperados: 2 Primeira ... 1 ... Última

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