Effect of pH, Temperature and Glucose Addition on Flow Behaviour of Fruit Purees: II. Peach, Papaya and Mango Purées

The flow behaviour of papaya, mango and peach purées over the temperature range 10-55°C was studied. The effect of glucose addition (soluble solids concentration in the range 12-52°Brix) and pH (3.0 and natural) was also investigated. After eliminating time dependency, flow was adequately described...

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Detalles Bibliográficos
Publicado: 1998
Materias:
Carica papaya
Mangifera indica
Prunus persica
Composition effects
Flow of fluids
Fruit juices
Glucose
Mathematical models
pH effects
Polynomials
Solubility
Thermal effects
Yield stress
Consistency coefficient
Exponential equations
Flow index
Herschel-Bulkley model
Mango puree
Papaya puree
Peach puree
Food processing
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v37_n1-4_p77_Guerrero
http://hdl.handle.net/20.500.12110/paper_02608774_v37_n1-4_p77_Guerrero
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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