Rheological properties of frozen concentrated orange juice (FCOJ) as a function of concentration and subzero temperatures

dc.contributorUniversidade de São Paulo (USP)
dc.contributorUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T15:23:21Z
dc.date.accessioned2022-10-05T16:21:37Z
dc.date.available2014-05-20T15:23:21Z
dc.date.available2022-10-05T16:21:37Z
dc.date.created2014-05-20T15:23:21Z
dc.date.issued2007-01-01
dc.identifierInternational Journal of Food Properties. Philadelphia: Taylor & Francis Inc., v. 10, n. 4, p. 829-839, 2007.
dc.identifier1094-2912
dc.identifierhttp://hdl.handle.net/11449/34157
dc.identifier10.1080/10942910601118805
dc.identifierWOS:000251080700010
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3906347
dc.description.abstractData on flow properties of Frozen Concentrated Orange Juice (FCOJ) produced from oranges cv. Pera-Rio (65.04 Brix, 8.8% w/w pulp content, 2.5% w/w pectin, 3.84% citric acid, 1.293 g cm(-3)) from -18 to 0 degrees C were fitted with appropriate predictive models. The power law model was found to be the most appropriate to fit the flow curves obtained for FCOJ between 46.56 and 65.04 degrees Brix. In higher concentrations, thixotropy was observed and showed more temperature dependence. A single equation combining Arrhenius and exponential relationships was applied to describe the temperature effect and shear rate on the quantity of breakdown of FCOJ.
dc.languageeng
dc.publisherTaylor & Francis Inc
dc.relationInternational Journal of Food Properties
dc.relation1.845
dc.relation0,513
dc.rightsAcesso restrito
dc.sourceWeb of Science
dc.subjectfrozen concentrated orange juice
dc.subjectrheological properties
dc.subjectthixotropic behavior
dc.subjectpower law model
dc.titleRheological properties of frozen concentrated orange juice (FCOJ) as a function of concentration and subzero temperatures
dc.typeArtigo


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