Influence of temperature and concentration on thermophysical properties of yellow mombin (Spondias mombin, L.)
dc.contributor.author | Assis, Mitzi Maria Martins | |
dc.contributor.author | Caetano Da Silva Lannes, Suzana | |
dc.contributor.author | Cecilia Tadini, Carmen | |
dc.contributor.author | Regina Nicoletti Telis, Vania [UNESP] | |
dc.contributor.author | Telis-Romero, Javier [UNESP] | |
dc.contributor.institution | Federal University of Rio Grande do Norte | |
dc.contributor.institution | Universidade de São Paulo (USP) | |
dc.contributor.institution | Universidade Estadual Paulista (Unesp) | |
dc.date.accessioned | 2014-05-27T11:21:57Z | |
dc.date.available | 2014-05-27T11:21:57Z | |
dc.date.issued | 2006-09-01 | |
dc.description.abstract | Thermal conductivity, thermal diffusivity, and density of yellow mombin juice were determined at 8.8-49.4 °Brix and at temperature from 0.4 to 77.1 °C. Apparent viscosity was also measured between 7.8 and 30 °Brix and at temperature from 0 to 60 °C. Yellow mombin juice was produced from fruits of two different batches and the concentration process was performed using a roto evaporator or a rising film evaporator, single effect, with recirculation, under vacuum, to obtain concentrated juice. In order to obtain different concentrations, concentrated juice was diluted with distilled water. Multiple regression analysis was performed to fit thermal conductivity, thermal diffusivity and density experimental data obtaining a good fit. Arrhenius and power law relationships were proposed to fit apparent viscosity as a function of temperature and juice concentration at typical shear rates found during processing. The rheological parameters together with experimental values of pressure loss in tube flow were used to calculate friction factors, which were compared to those resulting from theoretical equation. | en |
dc.description.affiliation | Chemical Engineering Department Technology Center Federal University of Rio Grande do Norte, 59072-970 RN | |
dc.description.affiliation | Biochemical Pharmaceutical Technology Department Pharmacy School São Paulo University, Av Prof. Lineu Prestes, 580, São Paulo, 05508-900 | |
dc.description.affiliation | Chemical Engineering Department Escola Politécnica São Paulo University, P. O. Box 61548, São Paulo, 05424-970 | |
dc.description.affiliation | Food Engineering and Technology Department UNESP - São Paulo State University, 15054-000 Sao Jose do Rio Preto | |
dc.description.affiliationUnesp | Food Engineering and Technology Department UNESP - São Paulo State University, 15054-000 Sao Jose do Rio Preto | |
dc.format.extent | 585-593 | |
dc.identifier | http://dx.doi.org/10.1007/s00217-005-0236-2 | |
dc.identifier.citation | European Food Research and Technology, v. 223, n. 5, p. 585-593, 2006. | |
dc.identifier.doi | 10.1007/s00217-005-0236-2 | |
dc.identifier.issn | 1438-2377 | |
dc.identifier.issn | 1438-2385 | |
dc.identifier.scopus | 2-s2.0-33746925958 | |
dc.identifier.uri | http://hdl.handle.net/11449/69051 | |
dc.language.iso | eng | |
dc.relation.ispartof | European Food Research and Technology | |
dc.relation.ispartofjcr | 1.919 | |
dc.relation.ispartofsjr | 0,737 | |
dc.relation.ispartofsjr | 0,737 | |
dc.rights.accessRights | Acesso restrito | |
dc.source | Scopus | |
dc.subject | Apparent viscosity | |
dc.subject | Density | |
dc.subject | Friction factors | |
dc.subject | Rheology | |
dc.subject | Thermal conductivity | |
dc.subject | Thermal diffusivity | |
dc.subject | Yellow mombin | |
dc.subject | Spondias mombin | |
dc.title | Influence of temperature and concentration on thermophysical properties of yellow mombin (Spondias mombin, L.) | en |
dc.type | Artigo | |
dcterms.license | http://www.springer.com/open+access/authors+rights | |
unesp.campus | Universidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Preto | pt |