Flow behaviour of processed banana purée

Flow characterization of a banana purée preserved by combined factors (slight reduction of water activity, reduction of pH, addition of preservatives and slight thermal treatment) was obtained at 5 and 25 °C. Fresh banana purée was used as a control. Preserved banana purée had thixotropic and pseudo...

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Autores principales: Guerrero, S., Alzamora, S.M., Gerschenson, L.N.
Formato: JOUR
Materias:
banana purée
rheology
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_10820132_v3_n2_p103_Guerrero
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_10820132_v3_n2_p103_Guerrero
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spelling todo:paper_10820132_v3_n2_p103_Guerrero2023-10-03T16:03:55Z Flow behaviour of processed banana purée Guerrero, S. Alzamora, S.M. Gerschenson, L.N. banana purée rheology Flow characterization of a banana purée preserved by combined factors (slight reduction of water activity, reduction of pH, addition of preservatives and slight thermal treatment) was obtained at 5 and 25 °C. Fresh banana purée was used as a control. Preserved banana purée had thixotropic and pseudoplastic characteristics, exhibiting a defined yield stress and obeying the Weltmann and Herschel-Bulkley models. Additionally, the Michaels and Bolger model was tested to obtain information related to structural characteristics. Temperature had an important effect on the flow properties of the purée, a fact that might be attributed to the high contribution of the juice to the viscosity. © 1997, Sage Publications. All rights reserved. Fil:Guerrero, S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Alzamora, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Gerschenson, L.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_10820132_v3_n2_p103_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 banana purée
rheology
spellingShingle banana purée
rheology
Guerrero, S.
Alzamora, S.M.
Gerschenson, L.N.
Flow behaviour of processed banana purée
topic_facet banana purée
rheology
description Flow characterization of a banana purée preserved by combined factors (slight reduction of water activity, reduction of pH, addition of preservatives and slight thermal treatment) was obtained at 5 and 25 °C. Fresh banana purée was used as a control. Preserved banana purée had thixotropic and pseudoplastic characteristics, exhibiting a defined yield stress and obeying the Weltmann and Herschel-Bulkley models. Additionally, the Michaels and Bolger model was tested to obtain information related to structural characteristics. Temperature had an important effect on the flow properties of the purée, a fact that might be attributed to the high contribution of the juice to the viscosity. © 1997, Sage Publications. All rights reserved.
format JOUR
author Guerrero, S.
Alzamora, S.M.
Gerschenson, L.N.
author_facet Guerrero, S.
Alzamora, S.M.
Gerschenson, L.N.
author_sort Guerrero, S.
title Flow behaviour of processed banana purée
title_short Flow behaviour of processed banana purée
title_full Flow behaviour of processed banana purée
title_fullStr Flow behaviour of processed banana purée
title_full_unstemmed Flow behaviour of processed banana purée
title_sort flow behaviour of processed banana purée
url http://hdl.handle.net/20.500.12110/paper_10820132_v3_n2_p103_Guerrero
work_keys_str_mv AT guerreros flowbehaviourofprocessedbananapuree
AT alzamorasm flowbehaviourofprocessedbananapuree
AT gerschensonln flowbehaviourofprocessedbananapuree
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