<b>Rheological properties of ternary mixtures of yellow fruits</b> - doi: 10.4025/actascitechnol.v35i3.16096

<b>Rheological properties of ternary mixtures of yellow fruits</b> - doi: 10.4025/actascitechnol.v35i3.16096

<p class="aresumo">In this work, the rheological behaviour of ternary mixtures of orange juice, pineapple and mango pulps was studied using response surface methodology. The flow curves were adequately described by the Herschel–Bulkley rheological model. All the ternary mixtures stud...

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Bibliographic Details
Main Authors: Charles Windson Isidoro Haminiuk, Gabriel Alves de Oliveira, Evandro Bona, Bogdan Demczuk Junior, Dayane Rosalyn Izidoro, Agnes de Paula Scheer
Format: Article
Language:English
Published: Universidade Estadual de Maringá 2013-06-01
Series:Acta Scientiarum: Technology
Subjects:
rheology
apparent viscosity
temperature
fruits
Online Access:http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/16096

Internet

http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/16096

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