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Rheological Behaviour of an Insoluble Lemon Fibre as Affected by Stirring, Temperature, Time and Storage

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Rheological Behaviour of an Insoluble Lemon Fibre as Affected by Stirring, Temperature, Time and Storage

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Córdoba Sequeira, A.; Camacho Vidal, MM.; Martínez Navarrete, N. (2012). Rheological Behaviour of an Insoluble Lemon Fibre as Affected by Stirring, Temperature, Time and Storage. Food and Bioprocess Technology. 5(3):1083-1092. doi:10.1007/s11947-010-0478-2

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Título: Rheological Behaviour of an Insoluble Lemon Fibre as Affected by Stirring, Temperature, Time and Storage
Autor: Córdoba Sequeira, Arturo Camacho Vidal, Mª Mar Martínez Navarrete, Nuria
Entidad UPV: Universitat Politècnica de València. Escuela Técnica Superior de Ingenieros Agrónomos - Escola Tècnica Superior d'Enginyers Agrònoms
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Fecha difusión:
Resumen:
In this work, the effect the preparation method (two different stirring systems at two temperatures and times), fibre concentration (between 2% and 3%), temperature (between 10 °C and 50 °C) and storage time (between 24 h ...[+]
Palabras clave: Fibre , Fibre suspension , Flow curve , Homogenization , Thixotropy , Yield stress , Apparent viscosity , Aqueous phase , Flow curves , Flow properties , Preparation method , Preparation process , Rheological behaviour , Solubilisation , Storage time , Sucrose solution , Thixotropic behaviour , Two-temperature , Fibers , Rheology , Shear deformation , Solubility , Sugar (sucrose) , Viscometers , Suspensions (fluids) , Citrus limon
Derechos de uso: Reserva de todos los derechos
Fuente:
Food and Bioprocess Technology. (issn: 1935-5130 )
DOI: 10.1007/s11947-010-0478-2
Editorial:
Springer Verlag (Germany)
Versión del editor: https://dx.doi.org/10.1007/s11947-010-0478-2
Descripción: The final publication is available at link.springer.com
Tipo: Artículo

References

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