<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...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual de Maringá
2013-06-01
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| Series: | Acta Scientiarum: Technology |
| Subjects: | |
| Online Access: | http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/16096 |
| Summary: | <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 studied presented a change in the rheological parameters with an increase in temperature, and the majority of the formulations were shear-thinning fluids. The rheological responses were influenced by different pulp proportions and different temperatures (20 or 60<sup>o</sup>C). The quadratic and cubic models used to fit the responses were considered suitable owing to the high values of the coefficient of determination.</p> <p class="apalavrachave"> </p> |
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| ISSN: | 1806-2563 1807-8664 |