Rheological characterization of commercial baby fruit purees

被引:15
作者
Alvarez, E. [1 ]
Cancela, M. A. [1 ]
Delgado-Bastidas, N. [1 ]
Maceiras, R. [1 ]
机构
[1] Univ Vigo, ETSEI, Dept Chem Engn, Vigo 36310, Spain
关键词
viscosity; purees; pseudoplastic; Cross model; power law model;
D O I
10.1080/10942910701359424
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The rheological behaviour of fruit purees was measured at different temperatures (20 degrees C-40 degrees C) in a rotational viscometer. The rheograms were fitted with the Power Law or Ostwald de Waele model, the Herschel-Bulkley model, the Casson model, and the Cross model. The best adjustment was obtained with the Cross model, except for systems fruit purees 2 and 4, which were fitted satisfactorily with Power Law model. Flow curves exhibited at all temperatures a pseudoplastic character after applying a shear stress higher than a critical value.
引用
收藏
页码:321 / 329
页数:9
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