Experimental study of physical and rheological properties of grape juice using different temperatures and concentrations. Part I: Cabernet Sauvignon

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dc.contributor.authorde Castilhos, Maurício Bonatto Machado [UNESP]
dc.contributor.authorBetiol, Lilian Fachin Leonardo [UNESP]
dc.contributor.authorde Carvalho, Gisandro Reis [UNESP]
dc.contributor.authorTelis-Romero, Javier [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2018-12-11T17:13:46Z
dc.date.available2018-12-11T17:13:46Z
dc.date.issued2017-10-01
dc.description.abstractThe effect of the temperature and concentration on rheological behavior of Cabernet Sauvignon juice concentrates was assessed using a rheometer over a wide range of temperature (1–66 °C) and concentrations (13.6–45.0 Brix) at shear rates of 0.84–212.1 1/s. The Ostwald-De Waele was the best rheological model fitted the data (R2 = 0.99957 and relative error = 7.77%). The Cabernet Sauvignon juice concentrates presented a non-Newtonian pseudoplastic behavior (n < 1). The consistency levels were significantly reduced with the increase of temperature and increased with the increase of the concentrations. The flow activation energy ranged from 28.87 (45.0 Brix) to 38.05 KJ/mol (37.0 Brix) with a R2 = 0.9798 for both cases. Density and specific heat were influenced by both temperature and concentration; however, thermal conductivity was only influenced by concentration. The Cabernet Sauvignon juice concentrates will be useful as wine chaptalization agent in future studies.en
dc.description.affiliationSão Paulo State University – UNESP Institute of Biosciences Humanities and Exact Sciences – IBILCE Food Engineering and Technology Department – DETA, Campus São José do Rio Preto, Cristóvão Colombo St. 2265
dc.description.affiliationUnespSão Paulo State University – UNESP Institute of Biosciences Humanities and Exact Sciences – IBILCE Food Engineering and Technology Department – DETA, Campus São José do Rio Preto, Cristóvão Colombo St. 2265
dc.format.extent724-730
dc.identifierhttp://dx.doi.org/10.1016/j.foodres.2017.07.075
dc.identifier.citationFood Research International, v. 100, p. 724-730.
dc.identifier.doi10.1016/j.foodres.2017.07.075
dc.identifier.file2-s2.0-85026752899.pdf
dc.identifier.issn1873-7145
dc.identifier.issn0963-9969
dc.identifier.scopus2-s2.0-85026752899
dc.identifier.urihttp://hdl.handle.net/11449/174993
dc.language.isoeng
dc.relation.ispartofFood Research International
dc.relation.ispartofsjr1,472
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectActivation energy
dc.subjectCabernet Sauvignon
dc.subjectGrape juice
dc.subjectPhysical properties
dc.subjectRheology
dc.titleExperimental study of physical and rheological properties of grape juice using different temperatures and concentrations. Part I: Cabernet Sauvignonen
dc.typeArtigo
unesp.author.orcid0000-0002-8713-0435[1]

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE