Influence of temperature and addition of fiber in the flow behavior of orange juice
2012
Siche, Raul; Universidad Nacional de Trujillo | Falguera, Victor; Escuela Técnica Superior de Ingeniería Agraria | Ibarz, Albert; Escuela Técnica Superior de Ingeniería Agraria
Español; castellano. In this study the influence of the addition of orange fiber in the flow behavior of orange juice was evaluated, using for this the Herschel-Bulkley model parameters. It was observed that the flow behavior of the juices changed due to the addition of fiber, from Newtonian to Pseudoplastic when its fiber content was 5% and the temperature changed from 30 °C to 20 °C, and from Pseudoplastic to Herschel-Bulkley when its fiber content was 12.5% and the temperature changed from 10 °C to 0 °C. The increase in fiber content resulted in a progressive increase of consistency and a decrease of the flow behavior index. DOI: 10.17268/sci.agropecu.2012.04.04
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Este registro bibliográfico ha sido proporcionado por Universidad Nacional de Trujillo