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PRADO GMD, SOUSA PHMD, SILVA LMRD, WURLITZER NJ, GARRUTI DDS, FIGUEIREDO RWD. Encapsulated omega-3 addition to a cashew apple/araça-boi juice - effect on sensorial acceptability and rheological properties. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.64321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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Rheological characterization of coconut cream emulsion using steady-state shear and time-dependent modeling. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110642] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Mondal S, Cassano A, Conidi C, De S. Modeling of gel layer transport during ultrafiltration of fruit juice with non-Newtonian fluid rheology. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.06.012] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Santos PH, Silva LHMD, Rodrigues AMDC, Souza JARD. Influence of temperature, concentration and shear rate on the rheological behavior of malay apple (Syzygium malaccense) juice. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2016. [DOI: 10.1590/1981-6723.0915] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Summary The aim of this study was to evaluate the rheological behavior of malay apple, a traditional Amazonian fruit with high bioactive properties, at different temperatures and soluble solids concentrations. The experiments were carried out in a Brookfield R/S Plus rheometer with concentric cylinders geometry. Power Law, Herschel-Bulkley, Mizrahi-Berk, and Sisko rheological models were fitted to the experimental data. The malay apple juice (pulp and skin) showed a pseudoplastic behavior for all temperatures and concentrations with flow behavior indexes lower than 1. The temperature effect on the samples’ apparent viscosity was analyzed by the Arrhenius equation. The activation energy increased with a decrease in the soluble solids concentration, showing that the lower the concentration, the greater the temperature influence on the apparent viscosity. The soluble solids effect was described by the exponential equation. The exponential factor increased with the temperature increasing, showing that the higher the temperature, the greater the effect of the soluble solids concentration on samples’ apparent viscosity. Finally, a triparametric mathematical model combining temperature, concentration, and shear rate was proposed aiming to evaluate its effects on the samples’ apparent viscosity and has accurately adjusted to the data with high correlation index R2.
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Quality assurance in pepper and orange juice blend treated by high pressure processing and high temperature short time. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.08.001] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Rheological modeling of non-depectinized beetroot juice concentrates. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2015. [DOI: 10.1007/s11694-015-9257-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Deshmukh PS, Manjunatha SS, Raju PS. Rheological behaviour of enzyme clarified sapota (Achras sapota L) juice at different concentration and temperatures. Journal of Food Science and Technology 2015; 52:1896-910. [PMID: 25829571 DOI: 10.1007/s13197-013-1222-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/03/2013] [Accepted: 11/21/2013] [Indexed: 11/28/2022]
Abstract
Rheological behaviour of enzyme clarified sapota (Achras sapota L.) juice at different temperatures (10 to 85 °C) and total soluble solid content (10.2 to 55.6 °brix) corresponding to a water activity (aw) (0.986 to 0.865) was studied using controlled stress rheometer by coaxial cylinders attachment. The rheological parameter shear stress (Pa) was measured upto a shear rate of 1,000 s(-1). The investigation showed that the enzyme clarified sapota juice and its concentrates behaved like a Newtonian liquid and the viscosity (η) values were in the range 4.340 to 56.418 mPa s depending upon temperature and concentration studied. The temperature dependency of viscosity of enzyme clarified sapota juice was described by Arrhenius equation (r > 0.94) and activation energy (Ea) for viscous flow was in the range 5.218 to 25.439 KJ/mol depending upon concentration. The effect of total soluble solid content on flow activation energy was described by exponential relationship (r > 0.95, rmse% <13.5, p < 0.01) and that of water activity was described by power law relation (r > 0.99, rmse% <5.80, p < 0.01). The effect of total soluble solid content on viscosity of enzyme clarified sapota juice followed second order exponential type relationship (r > 0.99, rmse% < 3.53) at the temperature used. The effect of water activity on viscosity of enzyme clarified sapota juice followed power law equation (r > 0.98, rmse% < 4.38). A single equation representing combined effect of temperature and total soluble solid content/water activity on viscosity of enzyme clarified sapota was established.
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Affiliation(s)
- Pranjal S Deshmukh
- Department of Food Processing and Engineering, Karunya University, Coimabatore, 614 114 India
| | - S S Manjunatha
- Department of Fruits and Vegetables Technology, Defence Food Research Laboratory, Siddarthanagar, Mysore 570 011 India
| | - P S Raju
- Department of Fruits and Vegetables Technology, Defence Food Research Laboratory, Siddarthanagar, Mysore 570 011 India
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Bozdogan A. Viscosity behavior of bitter orange ( Citrus aurantium) juice as affected by temperature and concentration. CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2015.1012120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Deboni TM, Bündchen M, Junior CV, Hotza D, Piletti R, Quadri MGN. Effect of the Processing Steps on Cactus Juice Production. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1098-4] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Gabas AL, Cabral RAF, Oliveira CAFD, Telis-Romero J. Density and rheological parameters of goat milk. FOOD SCIENCE AND TECHNOLOGY 2012. [DOI: 10.1590/s0101-20612012005000033] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
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.
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Cabral RAF, Gut JAW, Telis VRN, Telis-Romero J. Non-newtonian flow and pressure drop of pineapple juice in a plate heat exchanger. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2010. [DOI: 10.1590/s0104-66322010000400008] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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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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FLAUZINO RODRIGODIAZ, GUT JORGEANDREYWILHELMS, TADINI CARMENCECILIA, TELIS-ROMERO JAVIER. FLOW PROPERTIES AND TUBE FRICTION FACTOR OF MILK CREAM: INFLUENCE OF TEMPERATURE AND FAT CONTENT. J FOOD PROCESS ENG 2009. [DOI: 10.1111/j.1745-4530.2008.00307.x] [Citation(s) in RCA: 4] [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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RUDRA S, SARKAR B, SHIVHARE U, BASU S. RHEOLOGICAL PROPERTIES OF CORIANDER AND MINT LEAF PUREE. J FOOD PROCESS ENG 2008. [DOI: 10.1111/j.1745-4530.2007.00153.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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CEREZAL P, CASTRO E, DUARTE G. A RESEARCH NOTE ON RHEOLOGICAL BEHAVIOR OF SOME PROCESSED PRODUCTS FROM CACTUS PEAR (OPUNTIA FICUS-INDICA [L.] MILL.). J Texture Stud 2007. [DOI: 10.1111/j.1745-4603.2007.00123.x] [Citation(s) in RCA: 4] [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, Mazzotti H, Gabas A. Viscosity of Aqueous Carbohydrate Solutions at Different Temperatures and Concentrations. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2007. [DOI: 10.1080/10942910600673636] [Citation(s) in RCA: 108] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Kwon KC, Park Y, Jones P. Characterizing Rheological Behavior of Fluid Milk with the Novel Non-Newtonian Equation for a Tank-Tube Viscometer. JOURNAL OF CHEMICAL ENGINEERING OF JAPAN 2007. [DOI: 10.1252/jcej.06we269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Kyung C. Kwon
- Chemical Engineering Department, Tuskegee University
| | - YoonKook Park
- Chemical System Engineering Department, Hongik University
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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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Polydera A, Stoforos N, Taoukis P. Quality degradation kinetics of pasteurised and high pressure processed fresh Navel orange juice: Nutritional parameters and shelf life. INNOV FOOD SCI EMERG 2005. [DOI: 10.1016/j.ifset.2004.10.004] [Citation(s) in RCA: 84] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Sopade PA, Halley PJ, D'Arcy B, Bhandari B, Caffin N. Friction Factors and Rheological Behavior of Australian Honey in a Straight Pipe. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2004. [DOI: 10.1081/jfp-200032925] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Comparative shelf life study and vitamin C loss kinetics in pasteurised and high pressure processed reconstituted orange juice. J FOOD ENG 2003. [DOI: 10.1016/s0260-8774(03)00006-2] [Citation(s) in RCA: 221] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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TELIS-ROMERO JAVIER, CABRAL RENATOALEXANDREFERREIRA, GABAS ANALÚCIA, TELIS VÂNIAREGINANICOLETTI. RHEOLOGICAL PROPERTIES AND FLUID DYNAMICS OF COFFEE EXTRACT. J FOOD PROCESS ENG 2001. [DOI: 10.1111/j.1745-4530.2001.tb00541.x] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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