Influence of fibre addition on the rheological properties of peach juice

dc.creatorAugusto, PED
dc.creatorFalguera, V
dc.creatorCristianini, M
dc.creatorIbarz, A
dc.date2011
dc.dateMAY
dc.date2014-08-01T18:31:09Z
dc.date2015-11-26T17:54:57Z
dc.date2014-08-01T18:31:09Z
dc.date2015-11-26T17:54:57Z
dc.date.accessioned2018-03-29T00:38:41Z
dc.date.available2018-03-29T00:38:41Z
dc.identifierInternational Journal Of Food Science And Technology. Wiley-blackwell, v. 46, n. 5, n. 1086, n. 1092, 2011.
dc.identifier0950-5423
dc.identifierWOS:000289470500025
dc.identifier10.1111/j.1365-2621.2011.02593.x
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/80127
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/80127
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1290903
dc.descriptionP>The addition of dietary fibres is a tendency in several foods. Understanding the changes in food sensory and physical properties due to fibre addition is thus, essential for food process design. The present work has evaluated the influence of peach fibre addition on the rheological properties of peach juice. Flow behaviour and influence of fibre concentration on Herschel-Bulkley model's parameters were evaluated. The flow behaviour of the products was changed due to fibre addition, from Newtonian to pseudoplastic and then, Herschel-Bulkley behaviour. The parameters could be well modelled by exponential (sigma(0)), power law (k) and sigmoidal (n) functions (R2 > 0.98). The viscoelastic properties were evaluated for the most concentrated products. Variation of storage and loss modulus with the oscillatory frequency were well described by a power function (R2 > 0.96), and dependency of its parameters with temperature was well modelled by Arrhenius' model (k', k ', R2 > 0.94) and quadratic function (n', n ', R2 > 0.90).
dc.description46
dc.description5
dc.description1086
dc.description1092
dc.descriptionFundacion Carolina
dc.languageen
dc.publisherWiley-blackwell
dc.publisherMalden
dc.publisherEUA
dc.relationInternational Journal Of Food Science And Technology
dc.relationInt. J. Food Sci. Technol.
dc.rightsfechado
dc.rightshttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dc.sourceWeb of Science
dc.subjectFood properties
dc.subjectrheology
dc.subjectviscoelasticity
dc.subjectviscosity
dc.subjectConcentrated Orange Juice
dc.subjectDietary Fiber
dc.subjectFlow Properties
dc.subjectPhysical-properties
dc.subjectTomato Paste
dc.subjectFruit Juices
dc.subjectPulp Content
dc.subjectBehavior
dc.subjectFood
dc.subjectTemperatures
dc.titleInfluence of fibre addition on the rheological properties of peach juice
dc.typeArtículos de revistas


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