Rheological behaviour, freezing curve, and density of coffee solutions at temperatures close to freezing

International Journal of Food Properties

Volumn 18, Issue 2, 2015, Pages 426-438

  Moreno, F L ^a,b   Raventos M ^b   Hernandez E ^b   Santamaria N ^a   Acosta, J ^a   Pirachican, O ^a   Torres, L ^a   Ruiz, Y ^a  

^a UNIVERSIDAD DE LA SABANA   (Colombia)

^b UNIVERSITAT POLITÈCNICA DE CATALUNYA   (Spain)

Author keywords

Coffee; Freeze concentration; Freezing; Modeling; Properties; Rheology

Indexed keywords

COFFEE; FUNCTIONS; LOW TEMPERATURE DRYING; MODELS; RHEOLOGY; VISCOSITY;

FREEZE CONCENTRATION; FREEZING CURVES; FREEZING POINT; FREEZING-POINT DEPRESSION; MASS FRACTION; PROPERTIES; RHEOLOGICAL BEHAVIOUR; TEMPERATURE INTERVALS;

FREEZING;

EID: 84901931390     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2013.833221     Document Type: Article

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