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...
Αποθηκεύτηκε σε:
| Εκδόθηκε σε: | Ciência e Tecnologia de Alimentos |
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| Κύριοι συγγραφείς: | , , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
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| Θέματα: | |
| Διαθέσιμο Online: | https://www.redalyc.org/articulo.oa?id=395940115005 |
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