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: Guerrero, Sandra, Alzamora, Stella Maris, Gerschenson, Lía Noemí
Publicado: 1997
Materias:
banana purée
rheology
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:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_10820132_v3_n2_p103_Guerrero
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spelling paper:paper_10820132_v3_n2_p103_Guerrero2023-06-08T16:05:48Z Flow behaviour of processed banana purée Guerrero, Sandra Alzamora, Stella Maris Gerschenson, Lía Noemí banana purée rheology 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. Fil:Guerrero, S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Alzamora, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Gerschenson, L.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1997 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
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic banana purée
rheology
spellingShingle banana purée
rheology
Guerrero, Sandra
Alzamora, Stella Maris
Gerschenson, Lía Noemí
Flow behaviour of processed banana purée
topic_facet banana purée
rheology
description 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.
author Guerrero, Sandra
Alzamora, Stella Maris
Gerschenson, Lía Noemí
author_facet Guerrero, Sandra
Alzamora, Stella Maris
Gerschenson, Lía Noemí
author_sort Guerrero, Sandra
title Flow behaviour of processed banana purée
title_short Flow behaviour of processed banana purée
title_full Flow behaviour of processed banana purée
title_fullStr Flow behaviour of processed banana purée
title_full_unstemmed Flow behaviour of processed banana purée
title_sort flow behaviour of processed banana purée
publishDate 1997
url 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
work_keys_str_mv AT guerrerosandra flowbehaviourofprocessedbananapuree
AT alzamorastellamaris flowbehaviourofprocessedbananapuree
AT gerschensonlianoemi flowbehaviourofprocessedbananapuree
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