Effect of temperature on dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea L.) pulp

Journal of Food Engineering

Volumn 108, Issue 2, 2012, Pages 283-289

  Augusto, Pedro E D ^a   Cristianini, Marcelo ^a   Ibarz, Albert ^b  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Food properties; Rheology; Viscoelasticity; Viscosity

Indexed keywords

COX-MERZ RULES; EFFECT OF TEMPERATURE; FOOD PROPERTIES; FREQUENCY RANGES; HERSCHEL-BULKLEY; LOSS MODULI; ON DYNAMICS; OSCILLATORY FREQUENCY; POWER FUNCTIONS; PRODUCT FLOW; RHEOLOGICAL PROPERTY; SHEAR RHEOLOGICAL; WEAK GEL;

ELASTICITY; SHEAR FLOW; VISCOELASTICITY; VISCOSITY;

RHEOLOGY;

SPONDIAS PURPUREA;

EID: 80053569162     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.08.015     Document Type: Article

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