Influence of temperature and concentration on thermophysical properties of yellow mombin (Spondias mombin, L.)

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dc.contributor.authorAssis, Mitzi Maria Martins
dc.contributor.authorCaetano Da Silva Lannes, Suzana
dc.contributor.authorCecilia Tadini, Carmen
dc.contributor.authorRegina Nicoletti Telis, Vania [UNESP]
dc.contributor.authorTelis-Romero, Javier [UNESP]
dc.contributor.institutionFederal University of Rio Grande do Norte
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-27T11:21:57Z
dc.date.available2014-05-27T11:21:57Z
dc.date.issued2006-09-01
dc.description.abstractThermal 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.affiliationChemical Engineering Department Technology Center Federal University of Rio Grande do Norte, 59072-970 RN
dc.description.affiliationBiochemical Pharmaceutical Technology Department Pharmacy School São Paulo University, Av Prof. Lineu Prestes, 580, São Paulo, 05508-900
dc.description.affiliationChemical Engineering Department Escola Politécnica São Paulo University, P. O. Box 61548, São Paulo, 05424-970
dc.description.affiliationFood Engineering and Technology Department UNESP - São Paulo State University, 15054-000 Sao Jose do Rio Preto
dc.description.affiliationUnespFood Engineering and Technology Department UNESP - São Paulo State University, 15054-000 Sao Jose do Rio Preto
dc.format.extent585-593
dc.identifierhttp://dx.doi.org/10.1007/s00217-005-0236-2
dc.identifier.citationEuropean Food Research and Technology, v. 223, n. 5, p. 585-593, 2006.
dc.identifier.doi10.1007/s00217-005-0236-2
dc.identifier.issn1438-2377
dc.identifier.issn1438-2385
dc.identifier.scopus2-s2.0-33746925958
dc.identifier.urihttp://hdl.handle.net/11449/69051
dc.language.isoeng
dc.relation.ispartofEuropean Food Research and Technology
dc.relation.ispartofjcr1.919
dc.relation.ispartofsjr0,737
dc.relation.ispartofsjr0,737
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectApparent viscosity
dc.subjectDensity
dc.subjectFriction factors
dc.subjectRheology
dc.subjectThermal conductivity
dc.subjectThermal diffusivity
dc.subjectYellow mombin
dc.subjectSpondias mombin
dc.titleInfluence of temperature and concentration on thermophysical properties of yellow mombin (Spondias mombin, L.)en
dc.typeArtigo
dcterms.licensehttp://www.springer.com/open+access/authors+rights
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