Thermophysical and rheological properties of dulce de leche with and without coconut flakes as a function of temperature

Dulce de leche (DL), a dairy dessert highly appreciated in Brazil, is a concentrated product containing about 70% m/m of total solids. Thermophysical and rheological properties of two industrial Brazilian Dulce de leche formulations (classic Dulce de leche and Dulce de leche added with coconut flake...

Full description

Bibliographic Details
Main Authors: Vanessa Camarinha Barbosa, Edwin Elard Garcia-Rojas, Jane Sélia dos Reis Coimbra, Paula de Aguiar Cipriano, Eduardo Basílio de Oliveira, Javier Telis-Romero
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2013-03-01
Series:Food Science and Technology
Subjects:
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100014&lng=en&tlng=en
id doaj-2c070aafd96c413999fd4ab107cf3b52
record_format Article
spelling doaj-2c070aafd96c413999fd4ab107cf3b522020-11-25T00:12:45ZengSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology1678-457X2013-03-013319398S0101-20612013000100014Thermophysical and rheological properties of dulce de leche with and without coconut flakes as a function of temperatureVanessa Camarinha Barbosa0Edwin Elard Garcia-Rojas1Jane Sélia dos Reis Coimbra2Paula de Aguiar Cipriano3Eduardo Basílio de Oliveira4Javier Telis-Romero5Universidade Federal Rural do Rio de JaneiroUniversidade Federal Rural do Rio de JaneiroUniversidade Federal de ViçosaUniversidade Federal de ViçosaUniversidade Federal de ViçosaUniversidade Estadual PaulistaDulce de leche (DL), a dairy dessert highly appreciated in Brazil, is a concentrated product containing about 70% m/m of total solids. Thermophysical and rheological properties of two industrial Brazilian Dulce de leche formulations (classic Dulce de leche and Dulce de leche added with coconut flakes 1.5% m/m) were determined at temperatures comprised between 28.4 and 76.4 °C. In general, no significant differences (p < 0.05) were observed in the presence of coconut flakes in the two formulations. Heat capacity varied from 2633.2 to 3101.8 J/kg.°C; thermal conductivity from 0.383 to 0.452 W/m.°C; specific mass from 1350.7 to 1310.7 kg/m³; and, thermal diffusivity from (1.082 × 10-7 to 1.130 × 10-7) m²/s. The Bingham model was used to properly describe the non-Newtonian behavior of both formulations, with yielding stress values varying from 27.3 to 17.6 Pa and plastic viscosity from 19.9 to 5.9 Pa.s.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100014&lng=en&tlng=enmodelo de Binghamdoce de leitecapacidade caloríficacondutividade térmicadensidadedifusividade térmica
collection DOAJ
language English
format Article
sources DOAJ
author Vanessa Camarinha Barbosa
Edwin Elard Garcia-Rojas
Jane Sélia dos Reis Coimbra
Paula de Aguiar Cipriano
Eduardo Basílio de Oliveira
Javier Telis-Romero
spellingShingle Vanessa Camarinha Barbosa
Edwin Elard Garcia-Rojas
Jane Sélia dos Reis Coimbra
Paula de Aguiar Cipriano
Eduardo Basílio de Oliveira
Javier Telis-Romero
Thermophysical and rheological properties of dulce de leche with and without coconut flakes as a function of temperature
Food Science and Technology
modelo de Bingham
doce de leite
capacidade calorífica
condutividade térmica
densidade
difusividade térmica
author_facet Vanessa Camarinha Barbosa
Edwin Elard Garcia-Rojas
Jane Sélia dos Reis Coimbra
Paula de Aguiar Cipriano
Eduardo Basílio de Oliveira
Javier Telis-Romero
author_sort Vanessa Camarinha Barbosa
title Thermophysical and rheological properties of dulce de leche with and without coconut flakes as a function of temperature
title_short Thermophysical and rheological properties of dulce de leche with and without coconut flakes as a function of temperature
title_full Thermophysical and rheological properties of dulce de leche with and without coconut flakes as a function of temperature
title_fullStr Thermophysical and rheological properties of dulce de leche with and without coconut flakes as a function of temperature
title_full_unstemmed Thermophysical and rheological properties of dulce de leche with and without coconut flakes as a function of temperature
title_sort thermophysical and rheological properties of dulce de leche with and without coconut flakes as a function of temperature
publisher Sociedade Brasileira de Ciência e Tecnologia de Alimentos
series Food Science and Technology
issn 1678-457X
publishDate 2013-03-01
description Dulce de leche (DL), a dairy dessert highly appreciated in Brazil, is a concentrated product containing about 70% m/m of total solids. Thermophysical and rheological properties of two industrial Brazilian Dulce de leche formulations (classic Dulce de leche and Dulce de leche added with coconut flakes 1.5% m/m) were determined at temperatures comprised between 28.4 and 76.4 °C. In general, no significant differences (p < 0.05) were observed in the presence of coconut flakes in the two formulations. Heat capacity varied from 2633.2 to 3101.8 J/kg.°C; thermal conductivity from 0.383 to 0.452 W/m.°C; specific mass from 1350.7 to 1310.7 kg/m³; and, thermal diffusivity from (1.082 × 10-7 to 1.130 × 10-7) m²/s. The Bingham model was used to properly describe the non-Newtonian behavior of both formulations, with yielding stress values varying from 27.3 to 17.6 Pa and plastic viscosity from 19.9 to 5.9 Pa.s.
topic modelo de Bingham
doce de leite
capacidade calorífica
condutividade térmica
densidade
difusividade térmica
url http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100014&lng=en&tlng=en
work_keys_str_mv AT vanessacamarinhabarbosa thermophysicalandrheologicalpropertiesofdulcedelechewithandwithoutcoconutflakesasafunctionoftemperature
AT edwinelardgarciarojas thermophysicalandrheologicalpropertiesofdulcedelechewithandwithoutcoconutflakesasafunctionoftemperature
AT janeseliadosreiscoimbra thermophysicalandrheologicalpropertiesofdulcedelechewithandwithoutcoconutflakesasafunctionoftemperature
AT pauladeaguiarcipriano thermophysicalandrheologicalpropertiesofdulcedelechewithandwithoutcoconutflakesasafunctionoftemperature
AT eduardobasiliodeoliveira thermophysicalandrheologicalpropertiesofdulcedelechewithandwithoutcoconutflakesasafunctionoftemperature
AT javiertelisromero thermophysicalandrheologicalpropertiesofdulcedelechewithandwithoutcoconutflakesasafunctionoftemperature
_version_ 1725397582139621376