Otro
Rheological properties of frozen concentrated orange juice (FCOJ) as a function of concentration and subzero temperatures
Registro en:
International Journal of Food Properties. Philadelphia: Taylor & Francis Inc., v. 10, n. 4, p. 829-839, 2007.
1094-2912
10.1080/10942910601118805
WOS:000251080700010
Autor
Tavares, Denise Trigilio
Alcantara, Maria Regina
Tadini, Carmen Cecilia
Telis-Romero, Javier
Resumen
Data 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.