Temperature effect on the rheological behavior of carrot juices

Journal of Food Engineering

Volumn 92, Issue 3, 2009, Pages 269-274

  Vandresen, Solange ^a   Quadri, Mara G N ^a   Souza, José A R de ^a   Hotza, Dachamir ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Activation energy; Modeling; Physico chemical characterization; Thermal treatment

Indexed keywords

HEAT TREATMENT; RHEOLOGY; TEMPERATURE; THERMAL EFFECTS;

ARRHENIUS-TYPE EQUATIONS; CARROT JUICES; CORRELATION COEFFICIENTS; EFFECT OF TEMPERATURES; HERSCHEL-BULKLEY; MODELING; NEWTONIAN MODELS; NEWTONIANS; PHYSICO-CHEMICAL CHARACTERIZATION; PSEUDOPLASTIC; RHEOLOGICAL BEHAVIORS; RHEOLOGICAL DATUM; RHEOLOGICAL MODELS; ROTATIONAL VISCOMETERS; TEMPERATURE EFFECTS; THERMAL TREATMENT;

ACTIVATION ENERGY;

DAUCUS CAROTA;

EID: 60549115586     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.11.010     Document Type: Article

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