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Solomon AB, Fanta SW, Delele MA, Vanierschot M. Modeling and simulation of heat and mass transfer in an Ethiopian fresh injera drying process. Heliyon 2021; 7:e06201. [PMID: 33659738 PMCID: PMC7892935 DOI: 10.1016/j.heliyon.2021.e06201] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2020] [Revised: 12/12/2020] [Accepted: 02/02/2021] [Indexed: 11/30/2022] Open
Abstract
In this paper, we developed a mathematical model to simulate the heat and mass transfer during the convective drying of injera. The coupled set of heat and moisture partial differential equations (PDEs) were numerically solved by the finite element method (FEM) using COMSOL Multi-physics, 5.5. To validate the simulated results, drying experiments were performed using a tunnel dryer at two air temperatures (313.15 and 333.15 K) and velocities (0.25 and 0.5 ms−1). The predicted versus the experimental results showed a very good agreement with a coefficient of determination, R2>0.95 for both temperature and moisture ratio and a Root Mean Square Error, RMSE < 0.05 for moisture ratio and <3.5 K for temperature. The predicted temperature and moisture ratio distributions of the injera at different times and positions (thickness and diameter) clearly showed the uniformity of drying. The time required to reduce the moisture ratio of injera from 1 (-) to 0.03 (-) at a temperature of 333.15 K, relative humidity of 11% and air velocity of 0.5 ms−1 was 125 min. Both temperature and velocity have a significant effect on moisture reduction when drying was conducted (p < 0.05). The interaction effect between them also indicates a significant difference (p < 0.05) in the moisture removal rate of injera.
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Affiliation(s)
- Alamrew B Solomon
- Department of Chemical Engineering, Kombolcha Institute of Technology, Wollo University, Ethiopia
| | - Solomon W Fanta
- Faculty of Chemical and Food Engineering, Bahirdar Institute of Technology, Bahirdar University, Ethiopia
| | - Mulugeta A Delele
- Faculty of Chemical and Food Engineering, Bahirdar Institute of Technology, Bahirdar University, Ethiopia
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Determination of the rheological behavior and thermophysical properties of malbec grape juice concentrates (Vitis vinifera). Food Res Int 2020; 137:109431. [PMID: 33233113 DOI: 10.1016/j.foodres.2020.109431] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Revised: 06/05/2020] [Accepted: 06/09/2020] [Indexed: 11/21/2022]
Abstract
The rheological behavior and thermophysical properties (density, specific heat, and thermal conductivity) were experimentally determined as function of temperature (1-66 °C) and solid soluble content (13.6-45.0°Brix) for Malbec grape juice aiming at designing the unit operations involved in beverage industries. Mathematical modeling was performed to provide valuable information about the rheological behavior and thermophysical properties of Malbec grape juice at different concentrations and temperatures. The Ostwald-de Waele model fitted the concentrates rheological behavior with high accuracy. The consistency coefficients were significantly reduced by the temperature increase, following an Arrhenius relationship with activation energy ranging from 11.02 kJ/mol (45.0 °Brix) to 11.54 kJ/mol (21.0 °Brix). In contrast, they were increased by the higher concentration levels, ranging from 0.2044 Pa.sn (13.6 °Brix, 6 °C) to 20.9451 Pa.sn (45.0 °Brix, 1 °C). The flow behavior index was not influenced by temperature; however, it was strictly related to the concentration, assuming shear-thinning behavior (0.96 < n < 0.54), regardless of the solid soluble contents. Density, specific heat, and thermal conductivity were significantly correlated with both the temperature and concentration parameters by second-order polynomial models. The obtained results can be suitable for the potential use of Malbec juice concentrate as a chaptalization agent in winemaking and grape juice production.
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Abstract
The paper presents the comparison of quality of six different commercial apple juices produced in Poland. The apple juices came from two different Polish companies. From each manufacturer three various juices were selected: two cloudy and clarified one produced as a mixture of different apple varieties. The following properties were evaluated: density, soluble solid content, viscosity, total phenolic contents, phenolic acid, and antiradical activity. The obtained results showed that three from fourth cloudy juices (M1Sz, M1A and M2A) differed from clarified juices. The highest differences were noticed for total phenolic contents, phenolic acids, antiradical activity and viscosity. The values of these properties ranged between 60.72–103.6 mg GAE·100−1 mL−1 for phenolic contents, 78.3–90.9% for antiradical activity and 2.68–5.79 mPa·s for viscosity. The remaining cloudy juice (M2Sz) was more similar to the clarified ones. The strong correlation between total phenolic content and antiradical activity of apple juices was found. The high correlation coefficient obtained between these features indicates that both producers do not apply excessive amounts of vitamin C during the production of cloudy apple juices. There was also a strong interrelation between the density of juice and solid soluble content. However, no correlation was found between the solid soluble content and the viscosity of the tested juices.
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Mukama M, Ambaw A, Opara UL. Thermophysical properties of fruit—a review with reference to postharvest handling. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00536-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Costa HC, Silva DO, Vieira LGM. Physical properties of açai-berry pulp and kinetics study of its anthocyanin thermal degradation. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.07.007] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Nutritional and sensory attributes of desert date (Balanites aegyptiaca) juice. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9580-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Edrisi Sormoli M, Langrish TA. The use of a plug-flow model for scaling-up of spray drying bioactive orange peel extracts. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.08.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Chauhan L, Prakash KS, Srivastav P, Bashir K. Physicochemical and Thermal Properties of Candy Crystals Prepared from Palmyra-Palm Jaggery. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12337] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Leela Chauhan
- Department of Agricultural and Food Engineering; Indian Institute of Technology; Kharagpur West Bengal India
- Department of Post Harvest Process and Food Engineering; Govind Ballabh Pant University of Agriculture and Technology; Utrakhand India
| | - Kumar Satya Prakash
- Department of Basic And Applied Sciences; National Institute of Food Technology Entrepreneurship and Management; Haryana India
| | - P.P. Srivastav
- Department of Agricultural and Food Engineering; Indian Institute of Technology; Kharagpur West Bengal India
| | - Khalid Bashir
- Department of Basic And Applied Sciences; National Institute of Food Technology Entrepreneurship and Management; Haryana India
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Polachini TC, Basso RC, Telis-Romero J. Rheology and Fluid Dynamic of Egg White: Effect of Thixotropy on Engineering Design. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12277] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Tiago Carregari Polachini
- Food Engineering and Technology Department; State University of Sao Paulo; São José do Rio Preto São Paulo 15054-000 Brazil
| | - Rodrigo Corrêa Basso
- Institute of Science and Technology; Federal University of Alfenas (Unifal-MG); Poços de Caldas Minas Gerais Brazil
| | - Javier Telis-Romero
- Food Engineering and Technology Department; State University of Sao Paulo; São José do Rio Preto São Paulo 15054-000 Brazil
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Carvalho G, Chenlo F, Moreira R, Telis-Romero J. Physicothermal Properties of Aqueous Sodium Chloride Solutions. J FOOD PROCESS ENG 2014. [DOI: 10.1111/jfpe.12160] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- G.R. Carvalho
- Departamento de Engenharia e Tecnologia de Alimentos; Universidade Estadual Paulista; Rua Cristóvão Colombo, 2265 São José do Rio Preto São Paulo 15054-000 Brazil
| | - F. Chenlo
- Departamento de Ingeniería Química; Universidad de Santiago de Compostela; Santiago de Compostela Spain
| | - R. Moreira
- Departamento de Ingeniería Química; Universidad de Santiago de Compostela; Santiago de Compostela Spain
| | - J. Telis-Romero
- Departamento de Engenharia e Tecnologia de Alimentos; Universidade Estadual Paulista; Rua Cristóvão Colombo, 2265 São José do Rio Preto São Paulo 15054-000 Brazil
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Affiliation(s)
- Sandra Budžaki
- Department of Process Engineering; Faculty of Food Technology Osijek; Josip Juraj Strossmayer University of Osijek; HR-31000 Osijek Croatia
| | - Bernarda Šeruga
- Department of Process Engineering; Faculty of Food Technology Osijek; Josip Juraj Strossmayer University of Osijek; HR-31000 Osijek Croatia
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Perussello CA, Mariani VC, Amarante ÁCCD. Thermophysical Properties of Okara During Drying. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.628430] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Chaves MA, Baptistia F, da Silva JN, Rodrigues L, Viana AD. A Rheological Model for Cupuassu (Theobroma grandiflorum) Pulp at Different Concentrations and Temperatures. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2013. [DOI: 10.1515/ijfe-2012-0194] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
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 measured at 20, 30, 40, 50 and 60°C temperature using a concentric 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.
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Affiliation(s)
| | | | | | - Luciano Rodrigues
- 4Department of Rural and Animal Technologies, Southwest University of Bahia State, Itapetiinga, Bahia, Brazil
| | - Arianne Dantas Viana
- 5Department of Food Science and Technology, Federal University of Lavras, Lavras, Brazil
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Rojas EEG, Coimbra JS, Telis-Romero J. Thermophysical Properties of Cotton, Canola, Sunflower and Soybean Oils as a Function of Temperature. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.604889] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Barbosa VC, Garcia-Rojas EE, Coimbra JSDR, Cipriano PDA, Oliveira EBD, Telis-Romero J. Thermophysical and rheological properties of dulce de leche with and without coconut flakes as a function of temperature. FOOD SCIENCE AND TECHNOLOGY 2013. [DOI: 10.1590/s0101-20612013005000009] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
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 the non-Newtonian behavior of both formulations, with yielding stress values varying from 27.3 to 17.6 Pa and plastic viscosity from 19.9 to 5.9 Pa.s.
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Thermophysical properties of enzyme clarified Lime (Citrus aurantifolia L) juice at different moisture contents. Journal of Food Science and Technology 2012; 51:3038-49. [PMID: 26396296 DOI: 10.1007/s13197-012-0866-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/13/2012] [Accepted: 07/30/2012] [Indexed: 10/27/2022]
Abstract
Thermophysical properties of enzyme clarified lime (Citrus aurantifolia L.) juice were evaluated at different moisture contents ranging from 30.37 % to 89.30 % (wet basis) corresponding to a water activity range of 0.835 to 0.979. The thermophysical properties evaluated were density, Newtonian viscosity, thermal conductivity, specific heat and thermal diffusivity. The investigation showed that density and Newtonian viscosity of enzyme clarified lime juice decreased significantly (p < 0.05) with increase in moisture content and water activity, whereas thermal conductivity and specific heat increased significantly (p < 0.05) with increase in moisture content and water activity and the thermal diffusivity increased marginally. Empirical mathematical models were established relating to thermophysical properties of enzyme clarified lime juice with moisture content/water activity employing regression analysis by the method of least square approximation. Results indicated the existence of strong correlation between thermophysical properties and moisture content/water activity of enzyme clarified lime juice, a significant (p < 0.0001) negative correlation between physical and thermal properties was observed.
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Tansakul A, Kantrong H, Saengrayup R, Sura P. Thermophysical Properties of Papaya Puree. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2012. [DOI: 10.1080/10942912.2010.513467] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Orange juice pvT-properties for high pressure processing and modeling purposes: Importance of soluble solids concentration. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.12.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Cabral R, Telis V, Park K, Telis-Romero J. Friction losses in valves and fittings for liquid food products. FOOD AND BIOPRODUCTS PROCESSING 2011. [DOI: 10.1016/j.fbp.2010.08.002] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Mercali GD, Sarkis JR, Jaeschke DP, Tessaro IC, Marczak LDF. Physical properties of acerola and blueberry pulps. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2011.05.010] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Muramatsu Y, Sakaguchi E, Orikasa T, Tagawa A. Simultaneous Estimation of the Thermophysical Properties of Selected Liquid Dairy Products by a Transient Heat Flow Probe Method. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2011. [DOI: 10.1080/10942910903276657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Zhang M, Zhao HZ, Zhang LJ, Yang L, Zhong ZY, Chen JH. Experimental Study on Thermal Conductivity of Orange Juice Using Probe System. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2011. [DOI: 10.1080/10942910903147965] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Bon J, Váquiro H, Benedito J, Telis-Romero J. Thermophysical properties of mango pulp (Mangifera indica L. cv. Tommy Atkins). J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.12.001] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Muramatsu Y, Sakaguchi E, Orikasa T, Tagawa A. Simultaneous estimation of the thermophysical properties of three kinds of fruit juices based on the measured result by a transient heat flow probe method. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.09.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Influence of Temperature and Solid Concentration on the Physical Properties of Noni (Morinda citrifolia L.) Juice. FOOD BIOPROCESS TECH 2009. [DOI: 10.1007/s11947-009-0260-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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SOUZA MICHELLEA, BONOMO RENATAC, FONTAN RAFAELC, MINIM LUISANTONIO, COIMBRA JANESÉLIADOSREIS. THERMOPHYSICAL PROPERTIES OF JACKFRUIT PULP AFFECTED BY CHANGES IN MOISTURE CONTENT AND TEMPERATURE. J FOOD PROCESS ENG 2009. [DOI: 10.1111/j.1745-4530.2009.00402.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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FONTAN RAFAELDACOSTAILHÉU, SANTOS LEANDROSOARES, BONOMO RENATACRISTINAFERREIRA, LEMOS ALANAROCHA, RIBEIRO RAQUELPRATES, VELOSO CRISTIANEMARTINS. THERMOPHYSICAL PROPERTIES OF COCONUT WATER AFFECTED BY TEMPERATURE. J FOOD PROCESS ENG 2009. [DOI: 10.1111/j.1745-4530.2007.00222.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Jagannadha Rao P, Das M, Das S. Changes in physical and thermo-physical properties of sugarcane, palmyra-palm and date-palm juices at different concentration of sugar. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.07.024] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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MATTOS JULIANAS, MEDEROS BÁRBARAJT. DENSIDADE DE POLPAS DE FRUTAS TROPICAIS: BANCO DE DADOS E DETERMINAÇÃO EXPERIMENTAL. REVISTA BRASILEIRA DE ENGENHARIA DE BIOSSISTEMAS 2008. [DOI: 10.18011/bioeng2008v2n2p109-118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022] Open
Abstract
Este trabalho teve como objetivo agrupar em um único banco de dados, valores da densidade depolpas de frutas, dispersos em diversas fontes bibliográficas, catalogando-os pelo método utilizado,faixa de temperatura, equações, erro obtido, dentre outras informações. Após a elaboração dobanco, constatou-se a falta de dados desta propriedade para frutas nacionais, motivando adeterminação experimental da densidade pelo método do Picnômetro de polpas de maracujá,tangerina poncã, graviola, caju e acerola. Os valores experimentais, à temperatura de 30ºC,variaram de 1.038,0 kg m-3, para acerola, até 1.076,0 kg m-3, para graviola, numa faixa de 10 e 18ºBrix, respectivamente, observando-se a tendência do aumento da densidade em função do teorde sólidos solúveis. Foi obtida uma equação, para o cálculo da densidade, em função do teor desólidos solúveis, para as polpas de frutas, na faixa de 10,0 a 18,0º Brix, com coeficiente decorrelação de 0,91. Os modelos de predição encontrados na literatura forneceram ajustesadequados quando comparados aos valores obtidos por experimentação, com erro médio máximoem torno de 1,7%.
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Affiliation(s)
- JULIANA S. MATTOS
- Faculdade de Engenharia Agrícola, Universidade Estadual de Campinas (UNICAMP), Campinas, SP, Brasil, CP 6011 cep: 13083-970
| | - BÁRBARA J. T. MEDEROS
- Faculdade de Engenharia Agrícola, Universidade Estadual de Campinas (UNICAMP), Campinas, SP, Brasil
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Magerramov MA, Abdulagatov AI, Azizov ND, Abdulagatov IM. Pressure- and Temperature-Dependent Density Change of Juices During Concentration. FOOD BIOPROCESS TECH 2007. [DOI: 10.1007/s11947-007-0022-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Gabas AL, Telis‐Romero J, Telis VRN. Influence of Fluid Concentration on Freezing Point Depression and Thermal Conductivity of Frozen Orange Juice. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2007. [DOI: 10.1081/jfp-120021458] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- A. L. Gabas
- a Faculdade de Zootecnia e Engenharia de Alimentos , Universidade de São Paulo (FZEA‐USP) , Pirassununga , São Paulo , Brazil
| | - J. Telis‐Romero
- b Departamento de Engenharia e Tecnologia de Alimentos , Universidade Estadual Paulista , São José do Rio Preto , São Paulo , Brazil
| | - V. R. N. Telis
- b Departamento de Engenharia e Tecnologia de Alimentos , Universidade Estadual Paulista , São José do Rio Preto , São Paulo , Brazil
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Telis V, Telis-Romero J, Sobral P, Gabas A. Freezing Point and Thermal Conductivity of Tropical Fruit Pulps: Mango and Papaya. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2007. [DOI: 10.1080/10942910600744007] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Carezzato A, Alcantara M, Telis-Romero J, Tadini C, Gut J. Non-Newtonian Heat Transfer on a Plate Heat Exchanger with Generalized Configurations. Chem Eng Technol 2007. [DOI: 10.1002/ceat.200600294] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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MAGERRAMOV MIKAILA, ABDULAGATOV AZIZI, ABDULAGATOV ILMUTDINM, AZIZOV NAZIMD. THERMAL CONDUCTIVITY OF PEACH, RASPBERRY, CHERRY AND PLUM JUICES AS A FUNCTION OF TEMPERATURE AND CONCENTRATION. J FOOD PROCESS ENG 2006. [DOI: 10.1111/j.1745-4530.2006.00061.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Magerramov M, Abdulagatov A, Azizov N, Abdulagatov I. Thermal Conductivity of Pear, Sweet-cherry, Apricot, and Cherry-plum Juices as a Function of Temperature and Concentration. J Food Sci 2006. [DOI: 10.1111/j.1750-3841.2006.00041.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Coimbra JS, Gabas AL, Minim LA, Garcia Rojas EE, Telis VR, Telis-Romero J. Density, heat capacity and thermal conductivity of liquid egg products. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2005.01.043] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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38
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Influence of temperature and concentration on thermophysical properties of yellow mombin (Spondias mombin, L.). Eur Food Res Technol 2006. [DOI: 10.1007/s00217-005-0236-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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GUT JORGEANDREYWILHELMS, PINTO JOSEMAURICIO, GABAS ANALUCIA, TELIS-ROMERO JAVIER. CONTINUOUS PASTEURIZATION OF EGG YOLK: THERMOPHYSICAL PROPERTIES AND PROCESS SIMULATION. J FOOD PROCESS ENG 2005. [DOI: 10.1111/j.1745-4530.2005.00416.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Shamsudin R, Mohamed IO, Yaman NKM. Thermophysical properties of Thai seedless guava juice as affected by temperature and concentration. J FOOD ENG 2005. [DOI: 10.1016/j.jfoodeng.2004.04.007] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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MURAMATSU Y, TAGAWA A, KASAI T. Thermal Conductivity of Several Liquid Foods. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2005. [DOI: 10.3136/fstr.11.288] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Mattar HL, Minim LA, Coimbra JSR, Minim VPR, Saraiva SH, Telis-Romero J. Modeling Thermal Conductivity, Specific Heat, and Density of Milk: A Neural Network Approach. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2004. [DOI: 10.1081/jfp-200032964] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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GRATAO ANACAROLINAAMARAL, JUNIOR VIVALDOSILVEIRA, POLIZELLI MARCOSALEXANDRE, TELIS-ROMERO JAVIER. THERMAL PROPERTIES OF PASSION FRUIT JUICE AS AFFECTED BY TEMPERATURE AND WATER CONTENT. J FOOD PROCESS ENG 2004. [DOI: 10.1111/j.1745-4530.2004.00380.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Krokida MK, Panagiotou NM, Maroulis ZB, Saravacos GD. THERMAL CONDUCTIVITY: LITERATURE DATA COMPILATION FOR FOODSTUFFS. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2001. [DOI: 10.1081/jfp-100002191] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Telis‐Romero J, Gabas AL, Polizelli MA, Telis VRN. Temperature and water content influence on thermophysical properties of coffee extract. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2000. [DOI: 10.1080/10942910009524642] [Citation(s) in RCA: 22] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Telis-Romero J, Telis V, Yamashita F. Friction factors and rheological properties of orange juice. J FOOD ENG 1999. [DOI: 10.1016/s0260-8774(99)00045-x] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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