Rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp at pasteurization temperatures
The rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp in the range of temperatures used for pasteurization (83 to 97 °C) was studied. The results indicated that Brazilian Cherry pulp presented pseudoplastic behavior, and the Herschel-Bulkley model was considered more adequate to re...
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| Pubblicato in: | Ciência e Tecnologia de Alimentos |
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| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
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| Soggetti: | |
| Accesso online: | https://www.redalyc.org/articulo.oa?id=395940115005 |
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