<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: | , , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Universidade Estadual de Maringá
2013-06-01
|
Series: | Acta Scientiarum: Technology |
Subjects: | |
Online Access: | http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/16096 |
id |
doaj-ba919573e56141e6829819f028fa5c6b |
---|---|
record_format |
Article |
spelling |
doaj-ba919573e56141e6829819f028fa5c6b2020-11-24T21:21:50ZengUniversidade Estadual de MaringáActa Scientiarum: Technology1806-25631807-86642013-06-0135343343810.4025/actascitechnol.v35i3.160969342<b>Rheological properties of ternary mixtures of yellow fruits</b> - doi: 10.4025/actascitechnol.v35i3.16096Charles Windson Isidoro Haminiuk0Gabriel Alves de Oliveira1Evandro Bona2Bogdan Demczuk Junior3Dayane Rosalyn Izidoro4Agnes de Paula Scheer5Universidade Tecnológica Federal do ParanáUniversidade Federal do ParanáUniversidade Tecnológica Federal do ParanáUniversidade Federal do ParanáUniversidade Federal do ParanáUniversidade Federal do Paraná<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>http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/16096rheologyapparent viscositytemperaturefruits |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Charles Windson Isidoro Haminiuk Gabriel Alves de Oliveira Evandro Bona Bogdan Demczuk Junior Dayane Rosalyn Izidoro Agnes de Paula Scheer |
spellingShingle |
Charles Windson Isidoro Haminiuk Gabriel Alves de Oliveira Evandro Bona Bogdan Demczuk Junior Dayane Rosalyn Izidoro Agnes de Paula Scheer <b>Rheological properties of ternary mixtures of yellow fruits</b> - doi: 10.4025/actascitechnol.v35i3.16096 Acta Scientiarum: Technology rheology apparent viscosity temperature fruits |
author_facet |
Charles Windson Isidoro Haminiuk Gabriel Alves de Oliveira Evandro Bona Bogdan Demczuk Junior Dayane Rosalyn Izidoro Agnes de Paula Scheer |
author_sort |
Charles Windson Isidoro Haminiuk |
title |
<b>Rheological properties of ternary mixtures of yellow fruits</b> - doi: 10.4025/actascitechnol.v35i3.16096 |
title_short |
<b>Rheological properties of ternary mixtures of yellow fruits</b> - doi: 10.4025/actascitechnol.v35i3.16096 |
title_full |
<b>Rheological properties of ternary mixtures of yellow fruits</b> - doi: 10.4025/actascitechnol.v35i3.16096 |
title_fullStr |
<b>Rheological properties of ternary mixtures of yellow fruits</b> - doi: 10.4025/actascitechnol.v35i3.16096 |
title_full_unstemmed |
<b>Rheological properties of ternary mixtures of yellow fruits</b> - doi: 10.4025/actascitechnol.v35i3.16096 |
title_sort |
<b>rheological properties of ternary mixtures of yellow fruits</b> - doi: 10.4025/actascitechnol.v35i3.16096 |
publisher |
Universidade Estadual de Maringá |
series |
Acta Scientiarum: Technology |
issn |
1806-2563 1807-8664 |
publishDate |
2013-06-01 |
description |
<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> |
topic |
rheology apparent viscosity temperature fruits |
url |
http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/16096 |
work_keys_str_mv |
AT charleswindsonisidorohaminiuk brheologicalpropertiesofternarymixturesofyellowfruitsbdoi104025actascitechnolv35i316096 AT gabrielalvesdeoliveira brheologicalpropertiesofternarymixturesofyellowfruitsbdoi104025actascitechnolv35i316096 AT evandrobona brheologicalpropertiesofternarymixturesofyellowfruitsbdoi104025actascitechnolv35i316096 AT bogdandemczukjunior brheologicalpropertiesofternarymixturesofyellowfruitsbdoi104025actascitechnolv35i316096 AT dayanerosalynizidoro brheologicalpropertiesofternarymixturesofyellowfruitsbdoi104025actascitechnolv35i316096 AT agnesdepaulascheer brheologicalpropertiesofternarymixturesofyellowfruitsbdoi104025actascitechnolv35i316096 |
_version_ |
1725998072363745280 |