Flow behaviour of processed banana purée
Flow characterization of a banana purée preserved by combined factors (slight reduction of water activity, reduction of pH, addition of preservatives and slight thermal treatment) was obtained at 5 and 25 °C. Fresh banana purée was used as a control. Preserved banana purée had thixotropic and pseudo...
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| Autores principales: | , , |
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| Publicado: |
1997
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10820132_v3_n2_p103_Guerrero http://hdl.handle.net/20.500.12110/paper_10820132_v3_n2_p103_Guerrero |
| Aporte de: |
| Sumario: | Flow characterization of a banana purée preserved by combined factors (slight reduction of water activity, reduction of pH, addition of preservatives and slight thermal treatment) was obtained at 5 and 25 °C. Fresh banana purée was used as a control. Preserved banana purée had thixotropic and pseudoplastic characteristics, exhibiting a defined yield stress and obeying the Weltmann and Herschel-Bulkley models. Additionally, the Michaels and Bolger model was tested to obtain information related to structural characteristics. Temperature had an important effect on the flow properties of the purée, a fact that might be attributed to the high contribution of the juice to the viscosity. © 1997, Sage Publications. All rights reserved. |
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