Solids rheology for dehydrated food and biological materials

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dc.contributor.authorTelis, VRN
dc.contributor.authorTelis-Romero, J.
dc.contributor.authorGabas, A. L.
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T15:22:51Z
dc.date.available2014-05-20T15:22:51Z
dc.date.issued2005-01-01
dc.description.abstractMechanical properties of food products and biological materials are greatly affected by the drying process and are considered one of the most important quality attributes of dehydrated products. The aim of this work was to review theoretical principles and mathematical modeling, analyzing the measurement techniques and major experimental results that exist in the literature about rheological properties of dehydrated foods and biological materials. Different methods of measuring rheological parameters (fundamental and empiric or imitative) are discussed and major experimental results, as well as the rheological models used in their analysis, published in recent years are presented.en
dc.description.affiliationUniv São Paulo, FZEA, Dept Engn Alimentos, BR-13635900 Pirassununga, SP, Brazil
dc.description.affiliationUNESP, Univ Estadual Paulista, Dept Engn & Tecnol Alimentos, Sao Jose do Rio Preto, SP, Brazil
dc.description.affiliationUnespUNESP, Univ Estadual Paulista, Dept Engn & Tecnol Alimentos, Sao Jose do Rio Preto, SP, Brazil
dc.format.extent759-780
dc.identifierhttp://dx.doi.org/10.1081/DRT-200054190
dc.identifier.citationDrying Technology. Philadelphia: Taylor & Francis Inc., v. 23, n. 4, p. 759-780, 2005.
dc.identifier.doi10.1081/DRT-200054190
dc.identifier.issn0737-3937
dc.identifier.lattes9457081088108168
dc.identifier.urihttp://hdl.handle.net/11449/33765
dc.identifier.wosWOS:000228668700005
dc.language.isoeng
dc.publisherTaylor & Francis Inc
dc.relation.ispartofDrying Technology
dc.relation.ispartofjcr2.219
dc.relation.ispartofsjr0,747
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectdryingpt
dc.subjectfoodpt
dc.subjectrheological propertiespt
dc.subjectviscoelasticitypt
dc.subjecttexturept
dc.titleSolids rheology for dehydrated food and biological materialsen
dc.typeArtigo
dcterms.licensehttp://journalauthors.tandf.co.uk/permissions/reusingOwnWork.asp
dcterms.rightsHolderTaylor & Francis Inc
unesp.author.lattes9457081088108168
unesp.author.orcid0000-0002-2553-4629[1]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE