Flow behaviour of processed banana purée;Comportamiento del flujo de puré de banana procesado

Food Science and Technology International

Volumn 3, Issue 2, 1997, Pages 103-111

  Guerrero, S ^a   Alzamora, S M ^a   Gerschenson, L N ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

banana pur e; rheology

Indexed keywords

EID: 0031518829     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201329700300205     Document Type: Article

References (38)

1. Alzamora S.M., Tapia de Daza M.S., Argaiz A. and Welti J. (1993). Application of combined methods technology in minimally processed fruits. Food Research International 26: 125-130.
2. Anonymous (1972). Conservación y procesamiento de frutas tropicales. Instituto Centroamericano de Investigación y Tecnología Industrial. Informe Anual 71/72, Guatemala City, Guatemala.
3. Becker R., Wagner J.R., Miers J.C. Sanstruck D.W. and Dietrich W. (1968). Consistency of tomato products. 3. Effects of pH adjustment during tomato juice preparation on pectin contents and characteristics. Food Technology 22: 503-508.
4. Becker R., Miers J.C., Nutty M.D., Dietrich W.C. and Wagner J.R. (1972). Consistency of tomato products. 7. Effects of acidification on cell-wall and cell breakage. Journal of Food Science 37: 118-122.
5. Beresovsky N. Kopelman I.J. and Mizrahi S. (1995). The role of pulp interparticle interaction in determining tomato juice viscosity. Journal of Food Processing and Preservation 19: 133-146.
6. Bermell A.M., Calvo C. and Durán L. (1973). Estudio de métodos de medida de la textura de concentrado de tomate. Revista de Agroquímica y Tecnología de Alimentos 13: 313-316.
7. Bingham E.C. (1922). Fluidity and plasticity. New York: McGraw Hill.
8. Carbonell E., Costell E. and Durán L. (1991). Rheological behaviour of sheared jams. Relation with fruit content. Journal of Texture Studies 22(1): 33-43.
9. Casson N. (1959). A flow equation for pigment oil suspensions of the printing ink type. In: Mill C.C. (ed.), Rheology of Disperse Systems. New York: Pergamon Press. pp 82-88.
10. Charm S. (1964). The determination of tensile strengh of fluid food materials. Journal of Food Science 29: 483-485.
11. Costell E. and Durán L. (1978). Evaluación y cuantificación de la tixotropía del puré de albaricoque. Revista de Agroquímica y Tecnología de Alimentos 18: 470-476.
12. Costell E. and Durán L. (1979). Reología del puré de albaricoque. Selección del método de medida del umbral de fluencia Revista de Agroquimica y Tecnología de Alimentos 19: 89-101.
13. Crowther P.C. (1979). The Processing of Banana Products for Food Use. Report of Tropical Product Institute G12, London.
14. Durán L. and Costell E. (1982). Rheology of apricot purée: characterization of flow. Joumal of Texture Studies 13: 43-58.
15. Garcia Teresa R. and Burón Arias I. (1980). Relación entre la estructura y las propiedades reológicas de los zumos y purés de frutas y hortalizas. Revista de Agroquímica y Tecnología de Alimentos 20: 70-76.
16. Guerrero S., Alzamora S.M. and Gerschenson L.N. (1994). Development of a shelf-stable banana puree by combined factors: microbial stability. Journal of Food Protection 57: 902-907.
17. Hahn S.J., Ree T. and Eyring H. (1959). Flow mechanism of thixotropic substances. Industrial Engineering Chemistry 51: 856-857.
18. Harper J.C. and El Sharigi A.F. (1965). Viscometric behaviour of tomato concentrates. Journal of Food Science 30: 470-476.
19. Hangen P. and Tung M.A. (1976). Rheograms for power-law fluids using coaxial cylinder viscometers and a template method. Canadian Institute of Food Science and Technology Journal 9: 98-104.
20. Herschel W.H. and Bulkley R. (1926). Konziztenz Messungen von gummibensollosungen. Kolloid Zeitschrift 39: 291.
21. Holdsworth S.D. (1971). Applicability of rheological models to the interpretation of flow and processing behaviour of fluid foods products. Journal of Texture Studies 2: 393-418.
22. Hough G., Moro O., Segura J. and Calvo N. (1988). Flow properties of Dulce de Leche, a typical argentine dairy product. Journal of Dairy Science 71, 1783-1786.
23. Metz B., Kossen N.F.V. and Van Snijdam J.C. (1979). The rheology of mould suspensions. In: Advances in Biochemical Engineering. Vol 11. Berlin, Heildelberg, New York: Springer-Verlag.
24. Miers J.C., Wagner J.R. and Sanstruck D.W. (1967). Consistency of tomato products. 2. Effect of pH during extraction on tomato juice consistency. Food Technology 21: 923-926.
25. Mizrahi S. (1979). A review of the physicochemical approach to the analysis of the structural viscosity of fluid fruit products. Journal of Texture Studies 10: 67-81.
26. Norrish R.S. (1966). An equation for the activity coefficients and equilibrium relative humidities of water in confectionary syrups. Journal of Food and Technology 1: 25-28.
27. Ofoli R.Y., Morgan R.G. and Steffe J.F. (1987). A generalized rheological model for inelastic fluids foods. Journal of Texture Studies 18: 213-217.
28. Rao M.A. (1977) Rheology of liquid foods. A review. Journal of Texture Studies 8: 135-167.
29. Rao M.A. and Bourne M.C. (1977). Analysis of the plastometer and correlation of Bostwick consistometer data. Journal of Food Science 42: 261-264.
30. Rao M.A., Palomino L.N.D. and Bernhardt L.W. Flow properties of tropical fruit purées. Journal of Food Science 39: 160-161.
31. Rao M.A., Cooley H.J. and Vitali A.A. (1984). Flow properties of concentrated juices at low temperatures. Food Technology 38: 113-119.
32. Ross K.D. (1975). Estimation of water activity in intermediate moisture foods. Food Technologij 29: 26-32.
33. Saravacos C.D. (1970). Effect of temperature on viscosity of fruits juices and purées. Journal of Food Science 35: 122-125.
34. Sawayame S. and Kawabata A. (1989). Effect of pH, heat and salts on the physicochemical properties of pectic substances. Journal of The Japanese Society of Nutrition and Food Science 42: 461-465.
35. Struebi P. Escher E. and Neukom H. (1978). Use of macerating pectin enzyme in apple nectar processing. Journal of Food Science 43, 260-263.
36. Vitali A., Roig S.M. and Rao M.A. (1974). Viscosity behaviour of concentrated passion fruit juice. Confructa 19: 201-206.
37. Wang W., Siddiq M., Sinha N.K. and Cash J.N. (1995). Effect of processing conditions on the physicochemical and sensory characteristics of Stanley plum paste. Journal of Food Proccessing and Preservation 19: 65-81.
38. Weltmann R.N. (1943). Breakdown of thixotropic structure as function of time. Journal of Applied Physics 14: 343-350.