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dc.contributor.authorDuarte Augusto, Pedro Esteves
dc.contributor.authorCristianini, Marcelo
dc.contributor.authorIbarz Ribas, Alberto
dc.date.accessioned2017-02-06T09:31:33Z
dc.date.available2017-02-06T09:31:33Z
dc.date.issued2012
dc.identifier.issn1556-3758
dc.identifier.urihttp://hdl.handle.net/10459.1/59191
dc.description.abstractThe rheological characterization of food is important for efficient product and process design. Although its importance in semi-arid regions, there are only a few studies regarding the rheological properties of cactus pear products in the literature. The present work has used the Mitschka-Briggs- Steffe method for evaluation of the rheological behavior of cactus pear concentrated pulps. The pulps have shown pseudoplastic behavior. The flow behavior index (n) shows a constant value in the evaluated conditions, and its average value was considered in the evaluated temperature and concentration range. The consistency index (k) has shown dependency of concentration and temperature, being well modeled by a modified Arrhenius equation. Thus, the rheological parameters of cactus pear concentrated pulps can be obtained using a single equation, related with temperature, concentration and shear rate. The obtained data are potentially useful for future studies on product development, food properties and process design.ca_ES
dc.language.isoengca_ES
dc.publisherDe Gruyterca_ES
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.1515/1556-3758.2151ca_ES
dc.relation.ispartofInternational Journal of Food Engineering, 2011, vol. 7, núm. 6, p. 1-9ca_ES
dc.rights(c) De Gruyter, 2012ca_ES
dc.subjectFood propertiesca_ES
dc.subjectRheologyca_ES
dc.subjectViscosityca_ES
dc.titleUsing the Mitschka-Briggs-Steffe method for evaluation of cactus pear concentrated pulps rheological behaviorca_ES
dc.typearticleca_ES
dc.identifier.idgrec017651
dc.type.versionpublishedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.identifier.doihttps://doi.org/10.1515/1556-3758.2151


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