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| Barbosa,Vanessa Camarinha; Garcia-Rojas,Edwin Elard; Coimbra,Jane Sélia dos Reis; Cipriano,Paula de Aguiar; Oliveira,Eduardo Basílio de; Telis-Romero,Javier. |
| Dulce de leche (DL), a dairy dessert highly appreciated in Brazil, is a concentrated product containing about 70% m/m of total solids. Thermophysical and rheological properties of two industrial Brazilian Dulce de leche formulations (classic Dulce de leche and Dulce de leche added with coconut flakes 1.5% m/m) were determined at temperatures comprised between 28.4 and 76.4 °C. In general, no significant differences (p < 0.05) were observed in the presence of coconut flakes in the two formulations. Heat capacity varied from 2633.2 to 3101.8 J/kg.°C; thermal conductivity from 0.383 to 0.452 W/m.°C; specific mass from 1350.7 to 1310.7 kg/m³; and, thermal diffusivity from (1.082 × 10-7 to 1.130 × 10-7) m²/s. The Bingham model was used to properly describe... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bingham model; Dulce de leche; Heat capacity; Thermal conductivity; Specific mass; Thermal diffusivity. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100014 |
