Rheological Behavior of Tomato Juice: Steady-State Shear and Time-Dependent Modeling

dc.creatorAugusto, PED
dc.creatorFalguera, V
dc.creatorCristianini, M
dc.creatorIbarz, A
dc.date2012
dc.dateJUL
dc.date2014-08-01T18:30:03Z
dc.date2015-11-26T17:30:23Z
dc.date2014-08-01T18:30:03Z
dc.date2015-11-26T17:30:23Z
dc.date.accessioned2018-03-29T00:17:20Z
dc.date.available2018-03-29T00:17:20Z
dc.identifierFood And Bioprocess Technology. Springer, v. 5, n. 5, n. 1715, n. 1723, 2012.
dc.identifier1935-5130
dc.identifier1935-5149
dc.identifierWOS:000305213500026
dc.identifier10.1007/s11947-010-0472-8
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/79827
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/79827
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1285507
dc.descriptionThe present work has evaluated the time-dependent and steady-state shear rheological properties of tomato juice. Three models were compared for describing the shear stress decay during shearing (Figoni-Shoemaker, Weltman, and Hahn-Ree-Eyring), and the parameters of each model were empirically related with the shear rate. The three evaluated models, as well as their modification as function of shear rate, described well the experimental data of tomato thixotropy. The Herschel-Bulkley and Falguera-Ibarz models have shown to be very adequate to describe the data from steady-state shear. The obtained data are potentially useful for future studies on food properties and process design.
dc.description5
dc.description5
dc.description1715
dc.description1723
dc.languageen
dc.publisherSpringer
dc.publisherNew York
dc.publisherEUA
dc.relationFood And Bioprocess Technology
dc.relationFood Bioprocess Technol.
dc.rightsfechado
dc.rightshttp://www.springer.com/open+access/authors+rights?SGWID=0-176704-12-683201-0
dc.sourceWeb of Science
dc.subjectTomato juice
dc.subjectFood properties
dc.subjectRheology
dc.subjectThixotropy
dc.subjectModeling
dc.subjectFlow Properties
dc.subjectYield-stress
dc.subjectFood
dc.subjectTemperature
dc.subjectPaste
dc.subjectPulp
dc.titleRheological Behavior of Tomato Juice: Steady-State Shear and Time-Dependent Modeling
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución