Thermophysical and rheological properties of dulce de leche with and without coconut flakes as a function of temperature

被引：2

作者：

Barbosa, Vanessa Camarinha ^{[1
]}

Garcia-Rojas, Edwin Elard ^{[1
,2
]}

dos Reis Coimbra, Jane Selia ^{[3
]}

Cipriano, Paula de Aguiar ^{[3
]}

de Oliveira, Eduardo Basilio ^{[3
]}

Telis-Romero, Javier ^{[4
]}

机构：

[1] Univ Fed Rural Rio Janeiro, BR-23890000 Seropedica, RJ, Brazil

[2] Univ Fed Fluminense, Dept Engn Agronegocio, BR-27255125 Volta Redonda, RJ, Brazil

[3] Univ Fed Vicosa, Dept Tecnol Alimentos, BR-36571000 Vicosa, MG, Brazil

[4] UNESP, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil

来源：

FOOD SCIENCE AND TECHNOLOGY | 2013年 / 33卷 / 01期

基金：

巴西圣保罗研究基金会;

关键词：

Bingham model; dulce de leche; heat capacity; thermal conductivity; specific mass; thermal diffusivity; DE-LECHE; FROZEN YOGURT; DAIRY PRODUCT; GUAR GUM; MILK; BEHAVIOR; JUICE;

D O I：

10.1590/S0101-20612013005000009

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Dulce de leche (DL), a dairy dessert highly appreciated in Brazil, is a concentrated product containing about 70% m/m of total solids. Thermophysical and rheological properties of two industrial Brazilian Dulce de leche formulations (classic Dulce de leche and Dulce de leche added with coconut flakes 1.5% m/m) were determined at temperatures comprised between 28.4 and 76.4 degrees C. In general, no significant differences (p < 0.05) were observed in the presence of coconut flakes in the two formulations. Heat capacity varied from 2633.2 to 3101.8 J/kg.degrees C; thermal conductivity from 0.383 to 0.452 W/m.degrees C; specific mass from 1350.7 to 1310.7 kg/m(3); and, thermal diffusivity from (1.082 x 10(-7) to 1.130 x 10(-7)) m(2)/s. The Bingham model was used to properly describe the non-Newtonian behavior of both formulations, with yielding stress values varying from 27.3 to 17.6 Pa and plastic viscosity from 19.9 to 5.9 Pa.s.

引用

页码：93 / 98

页数：6