Effect of pH, temperature and glucose addition on flow behaviour of fruit purées I. banana purée

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The influence of pH (3.0 and 5.1) and addition of glucose to attain water activities (aw) ranging from 0.89 to 0.97 on the flow behaviour of banana purées was evaluated in the temperature range 70-55°C. All purées were shear-thinning fluids with appreciable yield stress values, the flow curves essen...

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Detalles Bibliográficos
Autores principales:	Guerrero, S.N., Alzamora, S.M.
Formato:	JOUR
Materias:	Composition effects Flow patterns Glucose Mathematical models pH effects Shear flow Thermal effects Viscosity of liquids Yield stress Arrhenius equation Herschel Bulkley model Fruit juices
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_02608774_v33_n3-4_p239_Guerrero
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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spelling	todo:paper_02608774_v33_n3-4_p239_Guerrero2023-10-03T15:12:06Z Effect of pH, temperature and glucose addition on flow behaviour of fruit purées I. banana purée Guerrero, S.N. Alzamora, S.M. Composition effects Flow patterns Glucose Mathematical models pH effects Shear flow Thermal effects Viscosity of liquids Yield stress Arrhenius equation Herschel Bulkley model Fruit juices The influence of pH (3.0 and 5.1) and addition of glucose to attain water activities (aw) ranging from 0.89 to 0.97 on the flow behaviour of banana purées was evaluated in the temperature range 70-55°C. All purées were shear-thinning fluids with appreciable yield stress values, the flow curves essentially following the Herschel-Bulkley model. Glucose addition generally decreased the apparent viscosities and increased the temperature dependence of the flow properties. There were no patterns with respect to the effect of pH on flow characteristics. The effect of temperature (10-40°C) and concentration (21.4-50.9°Brix) on the consistency coefficient was represented by a single equation derived by combining an Arrhenius type relationship for the dependence on temperature and an exponential relationship for the influence of concentration. © 1997 Elsevier Science Limited. All rights reserved. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_02608774_v33_n3-4_p239_Guerrero
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Composition effects Flow patterns Glucose Mathematical models pH effects Shear flow Thermal effects Viscosity of liquids Yield stress Arrhenius equation Herschel Bulkley model Fruit juices
spellingShingle	Composition effects Flow patterns Glucose Mathematical models pH effects Shear flow Thermal effects Viscosity of liquids Yield stress Arrhenius equation Herschel Bulkley model Fruit juices Guerrero, S.N. Alzamora, S.M. Effect of pH, temperature and glucose addition on flow behaviour of fruit purées I. banana purée
topic_facet	Composition effects Flow patterns Glucose Mathematical models pH effects Shear flow Thermal effects Viscosity of liquids Yield stress Arrhenius equation Herschel Bulkley model Fruit juices
description	The influence of pH (3.0 and 5.1) and addition of glucose to attain water activities (aw) ranging from 0.89 to 0.97 on the flow behaviour of banana purées was evaluated in the temperature range 70-55°C. All purées were shear-thinning fluids with appreciable yield stress values, the flow curves essentially following the Herschel-Bulkley model. Glucose addition generally decreased the apparent viscosities and increased the temperature dependence of the flow properties. There were no patterns with respect to the effect of pH on flow characteristics. The effect of temperature (10-40°C) and concentration (21.4-50.9°Brix) on the consistency coefficient was represented by a single equation derived by combining an Arrhenius type relationship for the dependence on temperature and an exponential relationship for the influence of concentration. © 1997 Elsevier Science Limited. All rights reserved.
format	JOUR
author	Guerrero, S.N. Alzamora, S.M.
author_facet	Guerrero, S.N. Alzamora, S.M.
author_sort	Guerrero, S.N.
title	Effect of pH, temperature and glucose addition on flow behaviour of fruit purées I. banana purée
title_short	Effect of pH, temperature and glucose addition on flow behaviour of fruit purées I. banana purée
title_full	Effect of pH, temperature and glucose addition on flow behaviour of fruit purées I. banana purée
title_fullStr	Effect of pH, temperature and glucose addition on flow behaviour of fruit purées I. banana purée
title_full_unstemmed	Effect of pH, temperature and glucose addition on flow behaviour of fruit purées I. banana purée
title_sort	effect of ph, temperature and glucose addition on flow behaviour of fruit purées i. banana purée
url	http://hdl.handle.net/20.500.12110/paper_02608774_v33_n3-4_p239_Guerrero
work_keys_str_mv	AT guerrerosn effectofphtemperatureandglucoseadditiononflowbehaviouroffruitpureesibananapuree AT alzamorasm effectofphtemperatureandglucoseadditiononflowbehaviouroffruitpureesibananapuree
_version_	1807322524380299264

Effect of pH, temperature and glucose addition on flow behaviour of fruit purées I. banana purée

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