Análise quantitativa da tixotropia do suco de laranja concentrado congelado

Authors

  • Ivanise Guilherme Branco UNICENTRO
  • Carlos Alberto Gasparetto UNICAMP

Keywords:

suco de laranja, tixotropia, baixas temperaturas

Abstract

Neste trabalho analisa-se, quantitativamente, a tixotropia do suco de laranja concentrado. Os dados de tensão de cisalhamento e taxa de deformação, nas temperaturas de-2,0ºC, -4,9º C, -7,0º C e 15,0o C, foram obtidos utilizando o reômetro de cilindros concêntricos com sistema “Searle”. A variação da tensão de cisalhamento com o tempo foi ajustada ao modelo de Weltmann. Os dados experimentais não se ajustaram bem ao modelo utilizado em questão.

 

Author Biographies

Ivanise Guilherme Branco, UNICENTRO

Departamento de Engenharia de Alimentos (DEALI)

Carlos Alberto Gasparetto, UNICAMP

Departamento de Engenharia de Alimentos – UNICAMP - Campinas, SP - Brasil

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Published

16-12-2009

Issue

Vol. 3 No. 2 (2001)

Section

Artigos

License

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