Rheological and thermophysical properties of blackberry juice

Ciencia e Tecnologia de Alimentos

Volumn 27, Issue 3, 2007, Pages 589-596

  Cabral, Renato Alexandre Ferreira ^a   Orrego Alzate, Carlos Eduardo ^b   Gabas, Ana Lúcia ^c   Telis Romero, Javier ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

^c UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Fruit juice; Rheology; Thermal conductivity; Thermal properties

Indexed keywords

RUBUS;

EID: 37449020690     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/S0101-20612007000300025     Document Type: Article

References (27)

1. th edn. Gaithersburg, MD, Washington, 2000.
2. ASSIS, M. M. M. et al. Influence of temperature and concentration on thermophysical properties of yellow mombin (Spondias mombin, L.). European Food Research Technology, v. 223, n. 5, p. 585-593, 2006.
3. BECKER, B. R.; FRICKE, B. A. Food thermophysical property models. Int. Comm. Heat Mass Transfer, v. 26, n. 5, p. 627-636, 1999.
4. BELLET D.; SANGELIN, M.; THIRRIOT, C. Determination des proprietes themophysiques de liquides non-newtniens a l'áide d'une cellule a cylindres coaxiaux. Int. J. Heat Mass Transfer, v. 18, n. 10, p. 1177-1187, 1975.
5. BHUMBLA, V. K.; Singh, A.K.; Singh, Y. Prediction of thermal-conductivity of fruit juices by a thermal-resistance model. Journal of Food Science, v. 54, n. 4, p. 1007-1012, 1989.
6. nd edn. John Wiley & Sons, New York, 2002, 895 p.
7. CCI. Corporación Colombia Internacional. Available in: 〈http://www.cci.org.co〉. Accessed in February 12, 2005.
8. CHOI, Y.; OKOS, M. R. The thermal properties of tomato juice concentrates. Trans. ASAE, v. 26, n. 1, p. 305-311, 1983.
9. CONSTENLA, D. T.; LOZANO, J. E.; Crapiste, G. H. Thermophysical properties of clarified apple juice as a function of concentration and temperature. J. Food Sci., v. 54, n. 3, p. 663-668, 1989.
10. CRANDALL, P. G.; CHEN, C. S.; CARTER, R. D. Models for predicting viscosity of orange juice concentrate. Food Technology, v. 36, n. 5, p. 245-252, 1982.
11. nd edn. Marcel Dekker, New York, 2001.
12. DICKERSON, R. W. Jr. An apparatus for measurements of thermal diffusivity of foods. Food Technol., v. 19, n. 5, p. 198-204, 1965.
13. GRATÃO, A. C. A.; SILVEIRA JR., V.; TELIS-ROMERO, J. Laminar forced convection to a pseudoplastic fluid food in circular and annular ducts. International Communications in Heat and Mass Transfer, v. 33, n.4, p. 451-457, 2006.
14. GUT, J. A. W. et al. Continuous pasteurization of egg yolk: thermophysical properties and process simulation. Journal of Food Process Engineering, v. 28, n. 2, p. 181-203, 2005.
15. IBARZ, A.; GONZALES, C.; ESPLUGAS, S. Rheology of clarified fruit juices. III: Orange juices. J. Food Eng., v. 21, n. 4, p. 485-494, 1994.
16. KRIEGER, I. M.; ELROD, H. Direct determination of the flow curves of non-Newtonian fluids. B. Shearing rate in the concentric cylinder viscometer. J. Appl. Phys. v. 24, n. 2, p. 134-139, 1953.
17. th International Drying Symposium (IDS'98) Greece, August 19-12, A, p. 747-753, 1998.
18. METZNER, A. B.; REED, J. C. Flow of non-Newtonian fluids - correlation of the laminar, transition, and turbulent-flow regions. AIChE Journal, v. 1, n. 4, p. 434-440, 1955.
19. MINIM, L. A. et al. Influence of temperature, water and fat contents on the thermophysical properties of milk. J. Chem. Eng. Data., v. 47, n. 6, p. 1488-1491, 2002.
20. POLIZELLI, M.A. et al. Friction losses in valves and fittings for power-law fluids. Brazilian Journal of Chem. Eng., v. 20, n. 4, p. 455-463, 2003.
21. RAMOS, A. M.; IBARZ, A. Density of juice and fruit puree as a function of soluble solids content and temperature. J. Food Eng., v. 35, n. 1, p. 57-63, 1998.
22. REDDY, CH. S.; Datta, A. K. Thermophysical properties of concentrated reconstituted milk during processing. J. Food Eng., v. 21, n. 1, p. 31-40, 1994.
23. SUK, S. K.; SANTI, R. B. Thermophysical properties of plain yogurt as functions of moisture content. J. Food Eng, v. 32, n. 1, p. 109-124, 1997.
24. TELIS-ROMERO, J. et al. Thermophysical properties of Brazilian orange juice as affected by temperature and water content. J. Food Eng, v. 38, n. 1, p. 27-40, 1998.
25. TELIS-ROMERO, J. et al. Temperature and water content influence on thermophysical properties of coffee extract. Int. Journal of Food Properties, v. 3, n. 3, p. 375-384, 2000.
26. TELIS-ROMERO, J.; TELIS, V. R. N.; YAMASHITA, F. Friction factors and rheological properties of orange juice. J. Food Eng., v. 40, n. 1-2, p. 101-106, 1999.
27. VÉLEZ-RUIZ, J. F.; BARBOSA-CÁNOVAS, G. V. Rheological properties of concentrated milk as function of concentration, temperature and storage time. J. Food Eng., v. 35, n. 2, p. 177-190, 1998.