Flow behaviour of processed banana puree

被引:9
作者
Guerrero, S
Alzamora, SM
Gerschenson, LN
机构
关键词
rheology; banana puree;
D O I
10.1177/108201329700300205
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Flow characterization of a banana puree presented by combined factors (slight reduction of water activity, reduction of pH, addition of preservatives and slight thermal treatment) was obtained at 5 and 25 degrees C. Fresh banana puree was used as a control. Preserved banana puree 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 puree, a fact that might be attributed to the high contribution of the juice to the viscosity.
引用
收藏
页码:103 / 111
页数:9
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