Show simple item record

dc.contributor.authorPolachini, Tiago C. [UNESP]
dc.contributor.authorBetiol, Lilian F. L. [UNESP]
dc.contributor.authorBastos, Mauricio G.
dc.contributor.authorTelis, Vania R. N. [UNESP]
dc.contributor.authorSouza, Ana C. de
dc.contributor.authorTelis-Romero, Javier [UNESP]
dc.date.accessioned2018-11-26T16:32:40Z
dc.date.available2018-11-26T16:32:40Z
dc.date.issued2016-05-01
dc.identifierhttp://dx.doi.org/10.1002/cjce.22468
dc.identifier.citationCanadian Journal Of Chemical Engineering. Hoboken: Wiley-blackwell, v. 94, n. 5, p. 988-994, 2016.
dc.identifier.issn0008-4034
dc.identifier.urihttp://hdl.handle.net/11449/161421
dc.description.abstractMeat extract is a product with a high aggregated value obtained by concentrating cooking broth from meat products. To optimize project design and processing, we determined experimental values of the density and rheological behaviour of meat extract. We evaluated the influences of temperature and solids concentration on the studied parameters. Different concentrations and temperatures were selected based on the main processing steps, ranging from 0-60g(soluble solids)/100g(solution) and 2-98 degrees C. The model best fitted to density was derived and a thermodynamic relation was applied to calculate the thermal expansion coefficient. Meat extract density had a linear dependence on temperature and quadratic dependence on solids content, while the thermal expansion coefficient remained approximately constant at 5.33x10(-4)m(3)m(-3)K(-1). Concerning rheological analyses, meat extract had Newtonian behaviour from 1.5-20g(soluble solids)/100g(solution) at the temperature range studied. From 30-60g(soluble solids)/100g(solution), the Power-Law model was better fitted to the data and the consistency coefficient and flow behaviour index could be calculated. Both parameters were sensitive to changes in temperature and concentration. Apparent viscosity increased with increasing the meat extract concentration and lowering the temperature. The dependence of rheological parameters on temperature was expressed through an Arrhenius-type equation.en
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.format.extent988-994
dc.language.isoeng
dc.publisherWiley-Blackwell
dc.relation.ispartofCanadian Journal Of Chemical Engineering
dc.sourceWeb of Science
dc.subjectbeef broth
dc.subjectspecific mass
dc.subjectconsistency coefficient
dc.subjectflow behaviour index
dc.subjectviscosity
dc.titleDensity, thermal expansion coefficient, and rheological behaviour of meat extract under different temperatures and solids concentrationsen
dc.typeArtigo
dcterms.licensehttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dcterms.rightsHolderWiley-Blackwell
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionJBS Friboi
dc.contributor.institutionUniv Fed Triangulo Mineiro
dc.description.affiliationState Univ Sao Paulo, Food Engn & Technol Dept, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil
dc.description.affiliationJBS Friboi, Barretos, SP, Brazil
dc.description.affiliationUniv Fed Triangulo Mineiro, Dept Food Engn, BR-38064200 Uberaba, MG, Brazil
dc.description.affiliationUnespState Univ Sao Paulo, Food Engn & Technol Dept, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil
dc.identifier.doi10.1002/cjce.22468
dc.identifier.wosWOS:000374185000021
dc.rights.accessRightsAcesso restrito
dc.description.sponsorshipIdFAPESP: 2013/09344-4
dc.relation.ispartofsjr0,377
Localize o texto completo

Files in this item

FilesSizeFormatView

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record