dc.creatorToneli, JTDL
dc.creatorPark, KJ
dc.creatorMurr, FEX
dc.creatorMartinelli, PO
dc.date2008
dc.dateAUG
dc.date2014-11-17T04:14:35Z
dc.date2015-11-26T16:41:06Z
dc.date2014-11-17T04:14:35Z
dc.date2015-11-26T16:41:06Z
dc.date.accessioned2018-03-28T23:25:12Z
dc.date.available2018-03-28T23:25:12Z
dc.identifierJournal Of Texture Studies. Wiley-blackwell, v. 39, n. 4, n. 369, n. 392, 2008.
dc.identifier0022-4901
dc.identifier1745-4603
dc.identifierWOS:000258099100004
dc.identifier10.1111/j.1745-4603.2008.00148.x
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/79824
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/79824
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/79824
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1272817
dc.descriptionInulin is a storage polysaccharide present in more than 30,000 vegetable products, including chicory roots, that are considered suitable for industrial application. The objective of this work was to evaluate the influence of temperature and the soluble solids concentration on the rheological behavior of a concentrated inulin solution obtained from a centrifugation process from chicory roots, after freezing at -24C. For all the evaluated soluble solids concentrations, inulin solutions showed a rheological behavior of a highly pseudoplastic fluid, with high resistance to flow at low strain rates followed by a breakdown of the structure when the shear rate increased. The effect of temperature on the apparent viscosity of inulin solutions can be represented by the Arrhenius equation. The rheological behavior of inulin solutions can be represented by the Herschel-Bulkley, Casson, Cross and Power Law equations, where the consistency index increases as temperature rises and the soluble solids concentration as well.
dc.description39
dc.description4
dc.description369
dc.description392
dc.languageen
dc.publisherWiley-blackwell
dc.publisherHoboken
dc.publisherEUA
dc.relationJournal Of Texture Studies
dc.relationJ. Texture Stud.
dc.rightsfechado
dc.rightshttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dc.sourceWeb of Science
dc.subjectfructo-oligosaccharide
dc.subjectPower Law
dc.subjectpseudoplastic
dc.subjectrheometer
dc.subjectKappa-carrageenan
dc.subjectMixtures
dc.subjectViscosity
dc.subjectGels
dc.titleRheological behavior of concentrated inulin solution: Influence of soluble solids concentration and temperature
dc.typeArtículos de revistas


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